Preheat oven to 350 F.In a bowl, combine the bread cubes and 1 tbsp oil; toss to coat. Transfer to a baking sheet and bake for 10 minutes or until golden grown. Transfer to a plate lined with paper towels to drain. Reserve.
In a nonreactive bowl, combine the remaining 3 tbsp ofoil, mayonnaise, lemon juice, mustart, worcerstershire sauce, garlic and parmesan. Stir until well blended.
Remove any wilted outer leaves fromt he romaine and slice in half lengthwise. Divide the romaineamong chilled plates and top with the croutons. Drizzlewith the dressing and garnish with shaved parmesan. Sprinkle with pepper and serve immediately.
Originally Submitted
4/16/2011
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You can add this Ship shape Caesar Salad recipe to your own private DesktopCookbook.