MOCK CAESAR SALAD

Mock Caesar Salad image

Provided by Jacques Pepin

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large head escarole or other salad green, or mixture of salad greens (about 1 1/4 pounds)
3 tablespoons canola or saffron oil
Stale bread (about 4 ounces), cut into 1-inch pieces (3 cups)
1 2-ounce can flat anchovy fillets in oil, coarsely chopped (with oil)
4 or 5 large cloves garlic, peeled, crushed and chopped (1 tablespoon)
1/4 cup fresh lemon juice
1/4 cup olive or peanut oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup crumbled bleu cheese, or a combination of bleu, cheddar, Camembert or other cheeses

Steps:

Discard wilted leaves from the salad greens, and cut the trimmed greens into 2-inch pieces. Wash and dry the greens thoroughly. You should have 9 to 10 cups.
Heat the canola oil in a skillet. When it is hot, add the bread cubes, and saute them until the cubes are nicely browned on all sides. Remove them from the skillet and set them aside in a small bowl.
Mix the anchovies, garlic, lemon juice, olive oil, salt, pepper and cheese together in the bowl to be used to serve the salad. At serving time, add the salad greens to the dressing in the bowl, toss well, and divide the salad among six plates. Sprinkle with the croutons, and serve.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 488 milligrams, Sugar 1 gram, TransFat 0 grams

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