Good afternoon here me will give you a recipe caesar salad recipe which is interesting The way preparing it is very easy. You just need to be careful to get results from caesar salad recipe which has aroma and taste that can evoke our tastes.

So that the result of caesar salad recipe, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare caesar salad recipe delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required for prepare

1. Use 15 tbsp. finely grated Parmesan cheese: 7 ½ tbsp. of cheese for the sauce and another 7 ½ tbsp. to finish the dressing of the salad)
2. Prepare 1/2 tsp. salt
3. Prepare 1 egg yolk
4. Take 1 tbsp. lemon juice
5. Prepare 1 anchovy fillet
6. Use 1 tsp. Worcestershire sauce
7. Take 10 tbsp. Extra Virgin Olive Oil from Spain (5 tbsps. to make the flavored oil and 5 tbsp. to make the dressing)
8. Use 1 heart of washed romaine lettuce
9. Take 1 cup homemade croutons (Recipe beside)
10. Prepare For the homemade croûtons:
11. Take 2 tbsp. bread cut into 1cm squares
12. Use 5 tbsp. Extra Virgin Olive Oil from Spain
13. Prepare 1 garlic clove, peeled and chopped
14. Prepare 4 tbsp. finely grated Parmesan cheese (: 2 ½ tbsps. to melt with the croûtons, and a second 1 ½ tbsps. for a second melting with the croutons)
15. Take 1/2 tsp. salt
16. Take 1/2 tsp. freshly ground black pepper

Drizzle about half of the dressing over the top of. Remove garlic, toss bread cubes with butter mixture. In large wooden salad bowl, run garlic clove around the inside of the bowl. How to Make Caesar Salad: Rinse, dry and chop or tear the romaine into bite-sized pieces.

Step by step to make Caesar Salad Recipe:

1. In a medium bowl mix the Extra Virgin Olive Oil from Spain with the chopped garlic and stir with a mixing spoon for 30 seconds. Strain into a large bowl, pressing with a spoon to remove the maximum possible amount of oil, leaving the garlic behind. Set aside the pressed garlic.
2. Put the bread in the garlic oil and stir to coat well and evenly. Add 2 ½ tbsps. of finely grated Parmesan cheese, the salt and pepper, and stir well. Transfer to a pan and cook until the croûtons are lightly browned and crisp (about 15 minutes). Remove from the pan and add a further 1 ½ tbsps of finely grated Parmesan and stir. Set it aside to cool.
3. Mix the egg yolk, lemon juice, anchovy, Worcestershire sauce, salt, garlic, and Extra Virgin Olive Oil from Spain. Blend it with a hand-held mixer, food processor or blender.
4. Finally, add 4 tbsps. of Parmesan and blend it once more.
5. Cut the stem of the lettuce and separate the leaves until they are all loose. Cut the larger leaves in two and keep the small leaves whole.
6. Put the leaves in a large bowl and add 3 tablespoons of dressing, you may add more if wanted. Using a fork and a salad spoon or with a gloved hand, toss the leaves until they are well covered with the dressing, the remaining Parmesan and the homemade croûtons, stir again.
7. To serve, put the leaves on a plate and put the homemade croûtons on top of them. Add more Parmesan on top if you like.
8. Done and ready to serve!

Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated. Recipe Notes Directions In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat.

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