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Caesar Salad

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CATEGORY CUISINE TAG YIELD
Dairy French Cklive13 4 servings

INGREDIENTS

=== FOR CROUTONS ===
1/4 c Olive oil
2 Garlic cloves; halved
Salt; to taste
Freshly-ground black pepper; to taste
3 c Italian or French bread in 3/4" cubes
=== FOR THE DRESSING ===
4 Anchovy fillets
2 Garlic cloves; peeled
1 tb Sherry vinegar
1 tb Fresh lemon juice
1/2 tb Worcestershire sauce
2 ts Dijon mustard
1/2 c Olive oil
=== FOR THE SALAD ===
3 Romaine lettuce heads; pale green
Inner leaves; washed, dried, torn
(outer leaves reserved for another use)
Grated Parmesan cheese

INSTRUCTIONS

Preheat the oven to 350 degrees. Make the croutons: In a small
saucepan heat the oil, garlic, and salt and pepper to taste over
moderately-low heat. Remove the mixture from the heat, let it stand
for 10 minutes, and discard the garlic. In a bowl toss the bread
cubes with the butter mixture, spread them on a baking sheet, and
bake them in the middle of the oven for 12 to 15 minutes, or until
they are golden. The croutons may be made 1 day in advance and kept
in an airtight container. Make the dressing: Mince and mash the
anchovies with the garlic to form a paste and in a bowl whisk
together the paste, vinegar, lemon juice, Worcestershire sauce, and
mustard. Add the oil in a stream, whisking, and whisk the dressing
until it is emulsified. In a large bowl toss the romaine with the
croutons and the dressing until the salad is combined well and
sprinkle the salad with grated Parmesan. This recipe yields 4
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9150)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-17-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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