Monday, December 25, 2006

Homemade Caesar Salad

Category: Salad, Appetizer, Potluck
Style: Western
Difficulty: Easy
Portion: Serves 8

8 slices bacon
4 hearts of romaine lettuce, or two 8 oz pack of packaged romaine lettuce leaves
salt and pepper to taste
1/2 cup shaved parmesan cheese
1 baguette, sliced (24 slices)
olive oil
2 cloves garlic, halved
2 egg yolks
4 tsp Dijon mustard
2 cloves garlic, chopped
4 tbsp lemon juice
3 tsp anchovy paste
1/2 cup freshly grated parmesan cheese
1 cup extra-virgin olive oil

Preheat broiler in oven.
Line bacon slices on a cookie sheet, put under broiler for 5 minutes or until golden. Drain fat and let cool. Cut into large pieces.
Cut or tear lettuce into smaller pieces. Put into a large mixing bowl. Chill until ready to serve.
To make croutons: Place bread slices on a cookie sheet. Brush with olive oil. Put under the broiler for 1 minute or until golden. Rub each slices with garlic and set aside to cool.
To make dressing: Put egg yolks, mustard, garlic, lemon juice, anchovy paste and parmesan cheese in a food processor or blender until well combined. With the motor running, gradually add the oil and process until smooth and creamy.
To serve in a pot luck, pack lettuce, bacon, dressing and croutons separately. Just before serving, mix lettuce and dressing together. Garnish dish with bacon pieces and croutons.

You can buy packaged romaine lettuce at the supermarket, which can save you the time to wash and cut the lettuce.
The normal serving size of salad as an appetizer: 1.5 to 2 oz of greens per person. Double that amount for entrée.
You can buy anchovy paste at the fish department in supermarket. It looks like a tube of toothpaste.

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