Caesar Salad

  1. Wash and drain thoroughly, set aside in the chiller.
  2. Trim crusts from bread, cut into ½ inch cubes. Heat a thin layer of oil and sauté bread cubes until crisp. Season with salt and pepper. Remove from pan and hold for service.
  3. Mash the anchovies and garlic to make a paste. Beat in the eggs and lemon juice until smooth. Beat constantly while slowly adding the olive oil. Season the dressing to taste.
  4. Cut or tear romaine leaves to bite size pieces. Place in a bowl. Pour the dressing over the greens and toss well. Add croutons and parmesan cheese then toss again. Place on chilled salad plates serve immediately.
Classic Caesar Salad
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Servings:  5
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Romaine leaves 460g White bread 70g Olive oil 25ml Dressing: Anchovy fillets 5 pcs Garlic, crushed 2g Eggs, coddled 1 pc Lemon juice 35ml Olive oil 120ml Fine salt pinch Grated Parmesan cheese 12g

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