Outrageous Caesar Salad The Best Recipes

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Outrageous Caesar Salad

"I've gleaned the best traits of Caesar salad recipes from numerous eating places. Then I put them all together to create MY last version!"

Ingredients :

• 2 cloves garlic, crushed
• 6 tablespoons safflower oil
• three/4 teaspoon salt
• 1/four teaspoon mustard powder
• 1/4 teaspoon floor black pepper
• 1 1/2 teaspoons Worcestershire sauce
• 1/eight teaspoon cayenne pepper
• 2 tablespoons fresh lemon juice
• 1 (2 ounce) can anchovy filets
• 1 egg
• 1 French baguette, reduce into half inch pieces
• four tablespoons melted butter
• 1 teaspoon Italian seasoning
• half teaspoon Worcestershire sauce
• 1 tablespoon grated Parmigiano Reggiano cheese
• 1 huge head romaine lettuce - rinsed, dried, and torn into chunk-length portions
• half cup grated Parmigiano Reggiano cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

• Preheat oven to 275 levels F (a hundred thirty five stages C).
• Prepare the dressing in a pitcher jar with the aid of combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, and lemon juice. Rinse anchovy filets under heat water, pat dry on paper towels, and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.
• To coddle the egg, deliver 2 inches of water to a boil in a small saucepan. Carefully decrease egg into water; take away from warmth and allow stand for 1 minute. Remove and set aside to chill. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl till very frothy. Pour egg to the rest of the dressing and mix well.
• Prepare the croutons by way of combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss nicely to coat bread, then location in a unmarried layer on a 10x15 inch jelly roll pan and bake in preheated oven for 30 minutes.
• Prepare salad in a big bowl by combining the romaine, 1/2 cup grated cheese, dressing and croutons to taste. Toss well to coat and serve.

Notes :

• Two teaspoons Dijon mustard may be substituted for the dry mustard. It finally ends up being a slightly creamier version - each ways are yummy!

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