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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've made this with anchovy fillets as well as anchovy paste, and it's quite good both ways. Somehow store-bought caesar salad doesn't taste the same after you try it this way. Ingredients:
4 ounces french bread, cubed |
1 medium garlic clove, chopped |
2 anchovy fillets |
1 tablespoon mayonnaise |
1 tablespoon extra virgin olive oil |
2 tablespoons fresh lemon juice |
1 tablespoon chicken broth |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 head romaine lettuce, leaves torn |
2 tablespoons parmesan cheese, shredded |
Directions:
1. Heat oven to 400.
2. Spread bread cubes on cookie sheet.
3. Bake 5 to 8 minutes or until toasted. Cool.
4. Mash garlic with a fork against the side of a large wooden bowl.
5. Add anchovy and mash until a paste forms.
6. Add mayonnaise, mashing into paste, then oil.
7. Whisk in juice, broth, mustard, salt, and pepper.
8. The dressing will be thin.
9. Add Romaine and croutons to bowl and toss with dressing.
10. Sprinkle with fresh Parmesan cheese.
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