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Caesar Salad

Caesar Salad

Martha Stewart Living http://www.marthastewart.com/131892/caesar-salad
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  • Yield Serves 4

Ingredients

    • 2 garlic cloves
    • 1/8 teaspoon coarse salt
    • 1/4 pound rustic bread (half a small loaf ), crusts removed, cut into 3/4-inch cubes
    • 1 anchovy fillet (optional)
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon Worcestershire sauce
    • 1/4 teaspoon Dijon mustard
    • 1/2 teaspoon freshly ground pepper
    • 2 tablespoon extra-virgin olive oil
    • 2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips
    • 1/2 ounce Parmesan cheese, shaved

Directions

  1. Preheat oven to 350 degrees. In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste. Add bread cubes, and toss to combine. Spread cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden brown, about 20 minutes, turning once.
  2. Make the vinaigrette: In a small bowl, mince remaining garlic clove with the anchovy, if using, to form a smooth paste. Whisk in lemon juice, Worcestershire, mustard, and the pepper. Slowly whisk in the oil.
  3. In a large serving bowl, toss lettuce with vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan.

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