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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Robust flavor distinguishes this recipe recommended by Dorothy Pritchett of Wills Point, Texas. I've had several versions of Caesar salad but like this one best, she says. Ingredients:
3 slices bread |
1/2 cup canola oil |
1/4 cup red wine vinegar |
2 teaspoons worcestershire sauce |
1 garlic clove, minced |
1/4 teaspoon salt |
dash pepper |
8 cups torn romaine and leaf lettuce |
1/2 cup grated or shredded parmesan cheese |
1/4 cup crumbled blue cheese |
Directions:
1. Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225° for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid; shake well. Refrigerate for several hours.
2. In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing; pour over the salad and toss to coat. Serve immediately. Yield: 6-8 servings.
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