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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is the result of many years of trial and error...as well as the generous base recipe donated by a girlfriend about 27 years ago when we went on a girls' weekend to Mendocino and tried to out-cook each other. Her salad was a huge hit and eventually evolved to this recipe, which has been a family favorite ever since. The croutons are boxed/purchased but made special by sauteeing them in butter just before adding them to the salad. The dressing is mixed up in a blender in a matter of just a few minutes. Enjoy! Ingredients:
1 1/2 cups extra virgin olive oil |
1/3 cup red wine vinegar, plus |
2 tablespoons red wine vinegar |
1 1/2 tablespoons tarragon vinegar |
2 tablespoons lemon juice (fresh) |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon dry mustard |
4 garlic cloves, minced |
1 teaspoon garlic salt |
1/4 teaspoon ground pepper |
4 anchovy fillets (or to taste...i use a small can, drained) |
2 heads romaine lettuce, washed, dried & torn into small pieces |
1/2 cup butter (1 stick) |
16 ounces croutons (i use brownberry caesar) |
1 lb parmesan cheese, fresh |
Directions:
1. For dressing: Mix the first 10 ingredients together in a blender until well blended. Set side.
2. For croutons: Melt 1 stick butter in a nonstick skillet. After butter is melted, pour in the croutons and saute until the butter is absorbed.
3. Grate the lb. of fresh Parmesan cheese on rough (not fine) grate. DO NOT USE THE STUFF IN THE GREEN CAN! Must be freshly grated.
4. Assembly: Place lettuce on four salad plates. Top each with 1/4 of the croutons and 1/4 of the cheese. Generously grind fresh black pepper over each salad and top with dressing.
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