CAESAR SALAD

Caesar Salad image

Provided by Alex Ward

Categories easy, quick, salads and dressings

Time 10m

Yield Six to eight servings

Number Of Ingredients 10

Ingredients

1 cup cubed French bread pieces
Olive oil
2 ounces anchovy fillets
1 egg yolk (see note)
1 teaspoon finely chopped parsley
1 tablespoon finely chopped garlic (or less to taste)
1 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
1/4 cup red-wine vinegar
1 head romaine lettuce, cut, washed and drained

Steps:

Preheat the oven to 300 degrees. Spread the bread on a baking sheet, drizzle with olive oil and bake 4 to 5 minutes, stirring once or twice, until golden. Set aside.
In a stainless-steel bowl, crush the anchovy fillets with a fork until they are well mashed. Add the egg yolk and stir with a wire whisk for 2 to 3 minutes. Stir in the parsley and garlic. Slowly add the olive oil in a steady stream while whisking to incorporate. Add the vinegar and 2 tablespoons of the Parmesan and stir briskly with the whisk.
In a large bowl, toss the lettuce with the dressing and the croutons. Sprinkle remaining cheese on top.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 25 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 355 milligrams, Sugar 1 gram, TransFat 0 grams

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