An Even Greater Caesar Salad, Sharon’s adaptation from Bon Appetit magazine February 1996
This makes two large salads with ample dressing. Cut recipe in half for smaller portion.
Extra dressing can be stored in the refrigerator for up to a week.
Salad
- 4 large heads romaine lettuce, washed and cut into bite-size pieces
- Coarse salt
- Freshly ground pepper
- 1/3 cup freshly grated Parmesan cheese
Dressing
- 3 garlic cloves
- ¾ cup Best Foods mayonnaise
- 4 canned rolled anchovy fillets with capers
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Croutons
- ¼ cup olive oil
- 4 cloves garlic
- 4 cups ¾-inch bread cubes (made from day-old bread, crusts trimmed)
Dressing preparation:
Mince 3 garlic cloves in food processor or blender. Add all additional dressing ingredients and process to blend. Transfer to medium bowl. Season with salt and pepper.
Crouton preparation: (you can skip this step and substitute good pre-made croutons)
Heat oil in heavy large skillet over low heat. Cut 4 garlic cloves in half and add to skillet. Cook until garlic is golden brown, stirring frequently, about 8 minutes. Using slotted spoon, remove garlic from skillet and discard. Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes. Remove from heat. Season with salt and pepper. Cool to room temperature.
Salad preparation:
Wash and dry lettuce. Put lettuce into large salad bowl. Toss with desired amount of dressing until coated evening. Sprinkle with 1/3 cup freshly grated Parmesan. Serve with croutons on the salad or on the side.
Enjoy!
