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

Name: Ree Drummond's Caesar Salad Recipe - (4/5)
Ingredients: 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; 1/2 1/2 1/2 loaf crusty French bread; 1/4 1/4 1/4 cup olive oil; Salt; 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.; 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.; 8 1/2 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

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Ree Drummond's Caesar Salad. Discover our recipe rated 4/5 by 7 members.

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Ree Drummond's Caesar Salad
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Ingredients

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
1/2 1/2 1/2 loaf crusty French bread
1/4 1/4 1/4 cup olive oil
Salt
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.
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.
8 1/2 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