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Caesar Salad

  • Total Time:
  • Servings: 4

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KEY: Thanksgiving, Appetizers/starters, Salads, Basic/Easy, Fast, Make Ahead, Dinner, Lunch

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  • 1 1/2 cups baguette cubes (1/2 inch)
  • 2 teaspoons extra-virgin olive oil
  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon Worcestershire sauce
  • 1 oil-packed anchovy fillet, drained
  • 1 small garlic clove
  • Kosher salt and freshly ground pepper
  • 3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces

How to make this recipe

  1. Preheat the oven to 350°. On a rimmed baking sheet, toss the baguette cubes with the olive oil until coated. Toast for about 8 minutes, until crisp. Let cool.
  2. In a mini food processor, combine the mayonnaise, grated cheese, lemon juice, water, Worcestershire sauce, anchovy and garlic and process until smooth. Season with salt and pepper.
  3. In a large bowl, toss the lettuce with the croutons, dressing and cheese shavings and serve.
Contributed By Photo A© Fredrika StjArne Published November 2009

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