Updated Caesar Salad

Name: Updated Caesar Salad
Ingredients: 2 cups whole milk; 120 each garlic cloves, peeled, thinly sliced; 2 cups soybean oil; 24 heads romaine lettuce hearts; 24 heads radicchio; 1 qt. vegetable oil; 1 Tbsp. salt; 1-1/2 tsp. pepper; 2-1/4 cups KRAFT Creamy Caesar Dressing; 3/4 cup lemons, peels cut off, seeded and diced Safeway 4 ct For $5.00 thru 02/09; 96 each pumpernickel bread croutons (1 inch); 72 each pancetta, baked until crisp; 1-1/2 cups shaved Parmesan cheese; 1-1/2 cups shaved Asiago cheese; 1-1/2 cups shaved Romano cheese

15 ingredients

16 steps

Ingredients

2 cups whole milk
120 each garlic cloves, peeled, thinly sliced
2 cups soybean oil
24 heads romaine lettuce hearts
24 heads radicchio
1 qt. vegetable oil
1 Tbsp. salt
1-1/2 tsp. pepper
2-1/4 cups KRAFT Creamy Caesar Dressing
3/4 cup lemons, peels cut off, seeded and diced Safeway 4 ct For $5.00 thru 02/09
96 each pumpernickel bread croutons (1 inch)
72 each pancetta, baked until crisp
1-1/2 cups shaved Parmesan cheese
1-1/2 cups shaved Asiago cheese
1-1/2 cups shaved Romano cheese

Directions

1

Pour milk over garlic; let stand 30 min.
2

Drain; rinse and pat dry.
3

Heat soybean oil in medium skillet to 275 degrees F. Add garlic, in small batches; cook until lightly browned, stirring frequently.
4

Drain on paper towels.
5

Set aside.
6

Cut each head of romaine and radicchio lengthwise in half; brush with vegetable oil.
7

Season with salt and pepper.
8

Grill just until lightly charred and slightly wilted, turning as needed.
9

Remove from heat.
10

Reserve half the romaine for garnish.
11

Chop the radicchio and remaining romaine coarsely; place in large bowl.
12

Add dressing, lemon pieces and garlic chips; mix lightly.
13

For each serving: Place 1/2 head of romaine on one side of serving plate.
14

Spoon about 2 cups of salad onto other side of plate.
15

Garnish with 3 slices pancetta, 4 croutons and 1 Tbsp.
16

of each cheese.