Caesar Salad with Homemade Croutons and Balsamic Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 1/4 cup mayonnaise
- 1/2 teaspoon worcestershire sauce
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup freshly grated parmesan cheese
- 1 1/2 tablespoons balsamic vinegar
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon coarse kosher salt
- 1/2 cup olive oil, divided
- 2 anchovy fillets
- Carbohydrate 41 g(14%)
- Cholesterol 9 mg(3%)
- Fat 30 g(46%)
- Fiber 6 g(23%)
- Protein 12 g(24%)
- Saturated Fat 5 g(26%)
- Sodium 582 mg(24%)
- Calories 474
Preparation Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.) Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper. Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.
Preparation Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.) Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper. Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.
