Caesar Salad w/ homemade dressing and homemade croutons
4 to 6 servings
Makes 2 cups
3 tablespoons fresh lemon juice
1 to 2 teaspoons minced garlic, or more to taste
½ teaspoon worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon anchovy paste)
2/3 cup peanut oil
1/3 cup extra virgin olive oil
¼ cup freshly grated Parmesan cheese
freshly ground pepper
Whisk together the egg, lemon juice, garlic, Worcestershire sauce, Dijon mustard, and anchovy paste in a bowl or mini processor. Slowly whisk in the oils. The dressing should be thick. Stir in the Parmesan and salt and pepper to taste. Use as needed with romaine lettuce salads.
Keeps for a week in the refrigerator.
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced garlic
1 teasoon chopped fresh thyme
2 cups cubed Fresh or sourdough bread
Preheat the oven to 350 degrees. Make the croutons. Combine the olive oil, Parmesan cheese, garlic and thyme in a large bowl. Add the bread and toss, coating all of the croutons. Arrange the croutons in a single layer on a baking sheet and bake until golden, turning from time to time. Remove from heat and cool. These keep for a week in a covered container.
For the Salad
1 large head of Romaine
½ cup, or more, as desired, Caesar Salad Dressing
Tear the large leaves of lettuce into smaller pieces. Toss with the croutons and dressing.
Sprinkle additional Parmesan on top if desired.