Monday, March 11, 2013

BEST CAESAR SALAD!!! WOO HOO!!!!





  • FOR SALAD DRESSING:
  • 2 cloves Fresh Garlic
  • 4 whole Anchovy Fillets
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Balsamic Vinegar
  • 1/2 Lemon, Juiced
  • 1/2 cup Olive Oil
  • 1 dash Salt
  • Generous Black Pepper, to taste
FOOD PROCESS ALL OF THE ABOVE, ADDING THE OLIVE LAST IN A STREAM.  POUR OVER FRESH ROMAINE LETTUCE AND TOP WITH FRESHLY GRATED PARMESAN CHEESE, MORE FRESH PEPPER AND HOMEMADE CROUTONS! ADAPTED FROM THE PIONEER WOMAN

FOR THE CROUTONS:
7 SLICES UDI'S GF BREAD (OR ANY REGULAR BREAD YOU LIKE!)
OLIVE OIL
2T. BUTTER
Heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low add the butter and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let cool and add to salad.  I save some for the next day, too as this made a lot.

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