| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 5 min | 25 min |
Servings
6
Ingredients
Cesar Dressing ( Yield 3 Cups )
5 clove Garlic thinly sliced
1.5 tablespoons Lemon juice freshly squeezed
8-10 Anchovies about a 2oz tin
3 Yolks
1.5 tablespoons Dijon Mustard
4 tablespoons Water
2 cups Oil
1 cup Parmesan cheese shaved
TT Salt and Pepper TT= To Taste
Croutons
4 tablespoons Butter
3 clove Garlic minced
3 cups Bread cut into 1/2
TT Salt and Pepper TT= To Taste
Service
1 Recipe Cesar Dressing
2 heads Romaine Lettuce cut into bite size pieces
1 Recipe Garlic croutons
1/2 cup Shaved parmesan
Directions
Cesar Dressing Method:
Place the garlic, lemon juice, anchovies, yolks, Dijon mustard and water into your blender and process until smooth. Keep the blender running and slowly add in the oil then the parmesan cheese until emulsified. Season to Taste with salt and pepper. This can be made a day in advance and refrigerated.
Crouton Method:
Melt the butter in a medium sautee pan then add in the garlic. Add in the cubed bread and stir until the butter is mixed well with the bread. Season To Taste with salt and pepper. Place on a sheet pan and put into a 350 degree preheated oven until golden brown about 4-6 minutes. Let cool and hold for service. These can be made a few days in advance.
Service:
Place the romaine lettuce into a large bowl. Add the dressing until the greens are coated to your liking. Add in the greens then divide onto 6 chilled plates. Garnish with remaining parmesan cheese and serve, Enjoy!
