Email to Donna      

Recipe Categories: donnac's HOME PAGEAPPETIZERS BREAD BREAKFAST COOKIES DESSERTS FISHandSEAFOOD MARINADES MEATS PASTA POULTRY RICE SALADandDRESSING SANDWICHES SOUPSandSTEWS VEGETABLES

CAESAR SALAD w/ a BALSAMIC DRESSING




Source of Recipe


Bon Appétit


Recipe Introduction


( An easy do-ahead dressing that was creamy but didn't use egg yolks. )

This recipe uses home-made croutons.

Makes 6 first-course servings.



List of Ingredients




1/2 cup olive oil, divided
3 large garlic cloves, crushed, divided
1/2 teaspoon coarse kosher salt
1 15-ounce loaf country-style white bread, crust removed, cut into cubes

1/3 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
2 anchovy fillets
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce

1 very large head of romaine lettuce, torn into bite-size pieces



Recipe



Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)

Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper.

Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.