Caesar Salad- Chef Kelly Shay's
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 1 large head romaine lettuce
- 1 cup olive oil
- 3 cups French bread, cubed
- 2 large garlic cloves
- 2 egg yolks
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice (fresh is best)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh ground black pepper
- 1 teaspoon coarse salt
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup shredded parmesan cheese (to top)
directions
- Trim the Romaine lettuce of bruised or browned leaves. Wash and drain the lettuce, pat it dry, and refrigerate for 30 minutes to crisp the leaves.
- To make the croutons, cut the bread into cubes, heat 1/2 cup olive oil in a saute pan over medium-high heat.
- Fry the bread cube in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
- Peel the garlic bulbs, and the cloves, then put in a food processor bowl. Add the egg yolks, white wine vinegar, lemon juice, Worcestershire sauce, mustard, pepper, and salt.
- Process until smooth. Slowly drizzle in the remaining 1/2 cup olive oil. Remove from processor. Fold in 1/2 cup Parmesan cheese.
- Lay whole leaves out on a plate. Drizzle well with dressing. Add Parmesan cheese, if desired, and croutons.
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RECIPE SUBMITTED BY
I like to find recipes that are great tasting but aren't too complicated. I love using the crock pot and finding comfort foods that are do-able. I have found some great recipes in The Complete Crockpot Cookbook by Wendy Louise and in Best of the Best from Louisiana.