Ree Drummond's Caesar Salad Recipe - (4/5)

Ingredients

• Salad Dressing:
• 4 4 4 whole anchovy fillets
• 2 2 to 3 (and up to 3 tablespoons) Dijon mustard
• 1 1 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
• 1 1 1 teaspoon Worcestershire sauce
• 2 2 2 cloves fresh garlic, peeled
• 1/2 1/2 1/2 whole lemon, juiced
• 1/2 1/2 1/2 cup olive oil
• 1/4 1/4 1/4 cup freshly grated Parmesan
• 1 1 1 dash salt
• Freshly ground black pepper
• Croutons:
• 1/2 1/2 1/2 loaf crusty French bread
• 1/4 1/4 1/4 cup olive oil
• Salt
• Salad:
• Hearts of romaine lettuce
• Fresh Parmesan wedge
• Directions
• 1-inch the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• to to 3 to 5 add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• to more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.
• 2012 2012 Television Food Network G.P.
• All Rights ReservedPrint Sizes :
• 8.5 8.5 11"4 6"3 5".Text x 6"3 x 5".Text Size: Small Medium Large .
• Print Recipe
• Remember Settings. Also print coupon/ad below .Advertisement will not be printed