INGREDIENTS

INSTRUCTIONS

CROUTONS: Heat oven to 350 degrees. In a medium-size bowl, toss bread
cubes with olive oil, garlic, and parsley; season with salt. On a
parchment-lined baking sheet, toast croutons until golden brown, 10
to 15 minutes. SALAD: In a large wooden bowl, mash halved garlic
cloves with wooden spoon to fine paste. Stir in egg yolks and Dijon
mustard. Add anchovies, and grind to a paste. Add lemon juice, and
season with salt and pepper. Slowly stir in olive oil until dressing
is creamy. Add lettuce to bowl, and toss to coat leaves thoroughly
with dressing and grated Parmesan. Sprinkle croutons over salad, and
serve topped with Parmesan shavings. Serves 4. Comments: It's said
that the Caesar got its start in 1924 when Italian chef Caesar
Cardini made the salad at his popular restaurant in Tijuana. The
dressing is the subject of some concern since it contains raw eggs,
which can contain the bacteria Salmonella enteritidis. While the risk
is extremely low, it's best to use the freshest eggs possible. If you
are unsure of the age of your eggs, place them in a bowl of cold
water, and throw away any that float -- a sign that the egg has
shrunk through extended moisture loss. You can also break a raw egg
into a bowl and smell it. An old or stale egg will smell like damp
grass or straw. You can also use pasteurized liquid eggs (they're are
only slightly less efficient for emulsifying).
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 372 Calories (kcal); 34g Total Fat; (78% calories from
fat); 9g Protein; 11g Carbohydrate; 110mg Cholesterol; 230mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
6
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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