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Caesar Salad with Baby Romaine Recipe

   
 

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     Caesar Salad with Baby Romaine

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   30

Ingredients
3 garlic cloves (1 coarsely chopped)
12 slices baguette (1/4 inch thick)
1/4 cup chilled olive oil, plus 1 tbsp coarse salt and freshly ground pepper
1 oil-packed anchovy fillet, chopped
1 large egg yolk
1/4 cup finely grated parmigiano-reggiano cheese, plus shavings
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 dash Worcestershire sauce
 
6 heads (or cups) of baby romaine lettuce, halved (leave core intact)

Instructions
Preheat oven to 350. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tbsp oil, and season with salt and pepper. Bake until golden, about 12 minutes, let cool than break each crouton in half.
Puree chopped garlic, anchovy, yolk, grated cheese, juice, mustard, Worcestershire sauce, and 1/4 tsp salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.


Originally Submitted
1/2/2011





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