You probably think Caesar Salad is an Italian dish. But in fact it was invented in Tijuana, Mexico in the 1920's. It's a wonderful dish on its own or paired with any number of toppings or entrees. What makes a Caesar Salad truly great is an outstanding dressing and freshly made croutons, both of which are quick and easy to make.
Servings: 6 servings
- 3 cloves garlic minced
- 1 1/2 cups (12 ounces, 340 grams)mayonnaise
- 2 ounce can anchovy fillets, drained and rinsed (See Note 1)
- 6 Tablespoons (0.75 ounces, 21 grams) freshly grated Parmesan cheese
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons water to thin if desired
- Salt and freshly ground black pepper to taste
- 4 cups day-old bread cubed
- 1/4 cup olive oil
- 3 cloves garlic peeled and minced
- 1 head romaine lettuce cleaned and torn into bite-size pieces
- 3 Tablespoons grated Parmesan cheese
Heat oil in a large skillet over medium heat. Add quartered garlic to hot oil; cook and stir until browned. Remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Alternatively, heat olive oil and garlic in microwave for 1 minute. Allow to sit for several minutes. Add bread cubes to large bowl. Pour olive oil through strainer onto bread cubes; toss to evenly coat. Bake at 325° F for 25 to 30 minutes, or until lightly browned. Remove from oven; place on paper towel lined plate. Cool completely. Store in ziploc bag.
- Can adjust the quantity of anchovies to taste.
Calories: 311kcal | Carbohydrates: 11g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 379mg | Potassium: 123mg | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 4.3mg | Calcium: 130mg | Iron: 1.2mg