Caesar Salad with Baby Romaine
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- 3 clove(s) garlic 1 coarsely chopped
- 12 slice(s) baguette 1/4-inch thick
- 1/4 cup(s) olive oil chilled
- 1 tablespoon(s) olive oil chilled
- salt & freshly ground pepper
- 1 whole(s) large egg yolk
- 1/4 cup(s) Parmigiano-Reggiano cheese finely grated plus shavings
- 1 tablespoon(s) fresh lemon juice
- 1 teaspoon(s) dijon mustard
- 1 dash(es) worchestershire sauce
- 6 head(s) baby romaine lettuce halved; leave core intact
- 1 - Preheat oven to 350F. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.
- 2 - Puree chopped garlic, yolk, grated cheese, juice, mustard, worchestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.
This recipe is a personal recipe added by YUMMY80 and has not been tested or endorsed by MyRecipes.
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Caesar Salad with Baby Romaine Recipe at a Glance
- COURSE: Salads