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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKING THE SALAD: Cut the head of Romaine lettuce lengthwise and then crosswise into 2-inch pieces. Wash and dry the lettuce thoroughly and place in a large bowl. Chill in the refrigerator while preparing the other ingredients. | 2. Immediately before serving, add about a 1/2 cup of the dressing to the lettuce. Toss until all the leaves are covered. Taste and add more dressing, if desired. Add the garlic-flavored croutons and toss again. | 3. Evenly divide the salad between 4 plates and sprinkle with the Parmesan cheese and top with 1 or 2 anchovy fillets, if desired. | 4. MAKING THE GARLIC-FLAVORED CROUTONS: Heat the oven to 350 degrees. Spread the bread cubes in a single file on a rimmed baking sheet. Bake until dry and barely golden, 10 to 12 minutes. Remove from oven and allow to cool slightly. | 5. Combine the olive oil, parsley and garlic in a small bowl. Sprinkle the salt over the bread and drizzle it with the olive oil mixture. Toss well to coat and return the pan to the oven. (You MUST bake the croutons twice! The first baking dries the bread and gives a little color. The second baking gets them crispy and golden. If you toss the bread cubes with the oil mixture and only bake once, the garlic will burn before the the bread gets crispy and golden). Bake until golden brown, about 10 minutes. Remove from the oven and cool. Store in an airtight container for up to 2 weeks, or freeze for 6 months (be sure to defrost before using). Makes about 10 cups. | 6. MAKING THE CAESAR DRESSING: In the bowl of a food processor, add the garlic, anchovies, salt, lemon juice, Worcestershire sauce, and mustard powder. (If whisking by hand, chop the garlic and anchovies before combining with the other ingredients). Pulse to combine. Add the egg yolks and pulse until blended and thickened. | 7. With the motor running, very slowly drizzle the oils through the feed tube until they are fully incorporated and the dressing is thick and emulsified. (Of course, you can always use an immersion blender or whisk the dressing by hand.). | 8. Transfer the dressing to a bowl and whisk in the Parmesan cheese and black pepper. Makes about 2 1/2 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head romaine lettuce	1	ounces		25.2167	0.0	5.61	0.1417
caesar salad dressing	1/2	cup		178.16	41.7928	1.9992	0.3128
garlic crouton	1	cup	flavored	25.2167	0.0	5.61	0.1417
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
anchovy fillet	4 -8			25.2167	0.0	5.61	0.1417
french bread	1	loaf	cut	-	-	-	-
extra virgin olive oil	1/4	cup		25.2167	0.0	5.61	0.1417
garlic clove	5	tablespoons	chopped	25.2167	0.0	5.61	0.1417
italian parsley	1	tablespoon	finely-chopped	25.2167	0.0	5.61	0.1417
kosher salt	2	teaspoons		25.2167	0.0	5.61	0.1417
garlic clove	4			25.2167	0.0	5.61	0.1417
anchovy fillet	5			25.2167	0.0	5.61	0.1417
kosher salt	1/2	teaspoon		25.2167	0.0	5.61	0.1417
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
mustard powder	1/2	teaspoon		25.2167	0.0	5.61	0.1417
egg yolk	2			109.48	1.2206	5.3924	9.0236
extra virgin olive oil	1	cup		25.2167	0.0	5.61	0.1417
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
parmesan cheese	1/2	cup	freshly-grated	98.6667	10.6667	10.6667	1.3333
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.