Ingredients
- Croutons:
- 3 cups 1inch cubed sourdough bread w/ crust
- 1 TBS. Olive Oil
- 1 Clove of garlic, minced
- 1/4 tsp salt
- Salad:
- 1 Head Romaine lettuce, torn into pieces and chilled
- 3 1/2 TBS. Olive Oil
- 3 Cloves of garlic finely minced
- 6 Anchovy fillets, choped
- 1 1/2 cups of parmesan cheese
- pepper to taste
Directions
Croutons:
Preheat oven to 325 deg.. Place bread in one layer in a baking dish. Sprinkle with oil, garlic and salt, toss well to coat. Bake until bread begins to dry about 15 minutes. Remove and let cool.
Salad:
Place anchovies in large mixing bowl and begin to beat in the oil and garlic. Beat until blended and mostly smooth. Add lettuce to bowl and toss to coat. Add 1/3 of cheese at a time and toss between to coat. Salt and pepper to taste. Add croutons over top and serve.
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Submitted 6/13/05.
Source: My Recipies
Submitted By: David Rogers
c699989@showme.missouri.edu
Ceasar Salad