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Caesar Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| For dressing | |
| 1/2 cup | freshly grated Parmesan cheese, (about 1 1/2 ounces) |
| 8 | anchovy fillets |
| 3 tablespoons | fresh lemon juice |
| 3 | garlic cloves |
| 1 tablespoons | Dijon mustard, (heaping) |
| 3/4 cup | olive oil |
| 1 bag | herbed crutons |
| 12 cups | hearts of romaine, coarsely torn (about 9 ounces) |
| 1/2 cup | freshly grated Parmesan cheese |
| Cracked black pepper | |
PreparationMake dressing:
Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.
Make salad:
Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.
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