 Caesar SaladCaesar is just about everyone's favorite salad. Our version uses mayonnaise instead of raw eggs and we include a "no-anchovy" version too. Yield: 6 servings
Ingredients2 cups 1/2-inch cubes of fresh French or Italian bread2 tablespoons olive oil pinch of salt
MethodPreheat oven to 350°F. In a bowl toss bread cubes with oil and salt and spread on a foil-lined rimmed baking sheet. Bake croutons until golden, 10 to 15 minutes.
Ingredients2 large garlic cloves, chopped6 anchovies, chopped (or 1 Tablespoon capers + 1 teaspoon Dijon mustard) 2 tablespoons fresh lemon juice 1/4 cup mayonnaise 1/3 cup olive oil (preferably extra-virgin) 1 head romaine lettuce, or 3 hearts of romaine, trimmed and cut into bite-size pieces 1/3 cup freshly grated Parmesan cheese
MethodIn a blender blend together at high speed the garlic, anchovies, lemon juice, and mayonnaise, until smooth. With motor running add oil in a slow steady stream and blend. Refrigerate until ready to use. In a large bowl toss romaine with dressing, Parmesan, and croutons.
Serving SuggestionServe with the Siqueira Chardonnay that can stand up to the strong flavors in the dressing. Estimated Prep Time: 20 minutes |
