Fwd: Simple, scrumptious Caesar salad with quick garlic croutons

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Serves 4-6

 

 

Garlic croutons

4 garlic cloves

1/4 cup olive oil

2 heaping cups 3/4-inch bread cubes, cut from a good quality baguette or

Italian loaf

Large pinch salt

Salad

3 romaine hearts (remove any dark green outer leaves and reserve for another

use), about 10 generous cups

2 tablespoons lemon juice

2 1/2 tablespoons mayonnaise

1/4 teaspoon Worcestershire sauce

5 tablespoons olive oil

1/4 teaspoon salt

Freshly ground black pepper to taste

1/4 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano),

plus extra for sprinkling

 

To make croutons: Heat large skillet over low heat. With motor running, drop

garlic cloves through feeder tube of food processor to mince. (A blender

works as well.) Scrape down sides of bowl and add oil through feeder tube.

Continue to process so that garlic releases its flavor into oil, about 30

seconds. Strain garlic from oil through a fine-mesh strainer; reserve half

of garlic for dressing and set aside remaining half for another use. You

should have about 3 tablespoons of garlic oil.

 

Raise heat under skillet to medium. Place bread cubes in medium bowl.

Drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch

of salt; toss to coat. Add remaining 1 tablespoon oil; toss again. Add bread

cubes to hot skillet and toast, turning cubes and shaking pan often, until

crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set

aside to cool while preparing salad.

 

To prepare salad: Cut off bottom 1 1/2 to 2 inches of core from bottom of

each romaine heart. Separate heart into individual leaves. Put leaves in

large bowl.

 

Whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small

bowl. Drizzle lettuce with oil, sprinkle with salt and pepper, and toss

lightly, carefully, and thoroughly so that lettuce is evenly coated with

oil. (Clean hands work well.)

 

Drizzle lemon mixture over lettuce; toss again. Sprinkle 1/4 cup Parmesan

over greens; toss again. Sprinkle croutons over salad, toss, and serve,

sprinkling each portion with a little more Parmesan cheese.

 

 

 

 

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