Caesar Salad

Name: Caesar Salad
Ingredients: 2 garlic cloves; 1/8 teaspoon coarse salt; 1/4 pound rustic bread (half a small loaf), crusts removed, cut into 1/4-inch cubes; 1 anchovy fillet (optional); 1 tablespoon fresh lemon juice; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Dijon mustard; 1/2 teaspoon freshly ground pepper; 2 tablespoons 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

11 ingredients

18 steps

Ingredients

2 garlic cloves
1/8 teaspoon coarse salt
1/4 pound rustic bread (half a small loaf), crusts removed, cut into 1/4-inch cubes
1 anchovy fillet (optional)
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
2 tablespoons 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 the oven to 350F.
2

In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste.
3

Add the bread cubes, and toss to combine.
4

Spread the cubes in a single layer on a rimmed baking sheet.
5

Bake until crisp and golden brown, about 20 minutes, turning once.
6

Make the vinaigrette: In a small bowl, mince the remaining garlic clove with the anchovy, if using, to form a smooth paste.
7

Whisk in the lemon juice, Worcestershire sauce, mustard, and pepper.
8

Slowly whisk in the oil.
9

In a large serving bowl, toss the lettuce with the vinaigrette and reserved croutons.
10

Serve immediately, garnished with shaved Parmesan.
11

(Per serving)
12

Calories: 186
13

Fat: 10g
14

Cholesterol: 4mg
15

Carbohydrate: 19g
16

Sodium: 338mg
17

Protein: 7g
18

Fiber: 3g