Caesar Salad with Baby Romaine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 clove(s) garlic 1 coarsely chopped |
12 slice(s) baguette 1/4-inch thick |
1/4 cup(s) olive oil chilled |
1 tablespoon(s) olive oil chilled |
salt & freshly ground pepper |
1 whole(s) large egg yolk |
1/4 cup(s) parmigiano-reggiano cheese finely grated plus shavings |
1 tablespoon(s) fresh lemon juice |
1 teaspoon(s) dijon mustard |
1 dash(es) worchestershire sauce |
6 head(s) baby romaine lettuce halved; leave core intact |
Directions:
1. - Preheat oven to 350F. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.
2. - Puree chopped garlic, yolk, grated cheese, juice, mustard, worchestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.
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