My Caesar Salad. Part 2

Name: My Caesar Salad. Part 2
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 fillets whole Anchovy Fillets; 1 Tbsp Balsamic (or Red Wine) Vinegar; 4 servings Generous Black Pepper, to taste; 1 loafs Crusty French Bread; 2 Tbsps (up To 3 Tablespoons) Dijon Mustard; 2 cloves Fresh Garlic (peeled); 1 whole Lemon, Juiced; 59 milliliters Olive Oil; 118 milliliters Olive Oil; 59 milliliters Freshly Grated Parmesan Cheese; 4 servings Fresh Parmesan Cheese; 4 servings Dry Hearts Of Romaine Lettuce; 1 dash Salt; 4 servings Salt To Taste; 1 teaspoon Worcestershire Sauce

My Caesar Salad. Part 2 might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 21g of protein, 52g of fat, and a total of 677 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of American food. It is a good option if you're following a pescatarian diet. A mixture of hearts of romaine lettuce, olive oil, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Place anchovies into a blender or food processor. Throw in garlic, Dijon Mustard, Worcestershire and vinegar. Next, add lemon juice. Give it a good mix. Pulse the processor or blend on low speed for several seconds. Scrape the sides. With the food processor or blender on, dizzle olive oil into the mixture in a small stream. Scrape the sides, and mix it again to thoroughly combine.

Ingredients you will need

Worcestershire Sauce

Dijon Mustard

Lemon Juice

Anchovies

Olive Oil

Vinegar

Garlic

Equipment you will use

Food Processor

Blender

Add salt, black pepper and Parmesan cheese. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours before using it on the salad.Croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.

Ingredients you will need

Parmesan

Black Pepper

Croutons

Bread

Salt

Equipment you will use

Baking Sheet

Heat olive oil in a small saucepan or skillet over low heat. Peel and crushbut dont chop2 cloves of garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After about 3 to 5 minutes, turn off the heat and remove the garlic from the pan. Slowly drizzle the olive oil over the bread cubes.

Ingredients you will need

Bread Cubes

Olive Oil

Clove

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Mix together with your hands, then sprinkle lightly with salt.

Ingredients you will need

Salt

Bake at 200 for one hour, shaking the pan occasionally.One hour after baking, crank up the heat to 400 degrees.

Equipment you will use

Oven

Frying Pan

Bake them on high heat for just a few minutes.Salad:Wash and dry hearts of Romaine lettuce, cut the lettuce with a knife. Use a vegetable peeler and shave off large, thin slices of Parmesan.

Ingredients you will need

Romaine Hearts

Vegetable

Parmesan

Lettuce

Equipment you will use

Peeler

Oven

Knife

Drizzle about half of the dressing over the top of the lettuce. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.

Ingredients you will need

Parmesan

Lettuce

Add more dressing and Parmesan to taste.

Ingredients you will need

Parmesan

Add cooled croutons. Toss gently.

Ingredients you will need

Croutons