CAESAR SALAD
2 garlic cloves
5 ml salt 1 tsp
5 ml cayenne pepper, ground 1 tsp
5 ml black pepper, ground 1 tsp
15 ml lemon juice 1 tbsp
5 ml worchestershire sauce 1 tsp
2 ml dijon mustard 1/2 tsp
15 ml mayonnaise 1 tbsp
75 ml olive oil 1/3 cup
2 heads romaine lettuce
250 ml parmesan cheese, grated 1 cup
CROUTONS
25 ml butter, melted 2 tbsp
25 ml extra-virgin olive oil 2 tbsp
1 loaf Italian bread, cubed
10 ml kosher salt 2 tsp
1 ml cayenne pepper, ground 1/4 tsp
2 ml black pepper, ground 1/2 tsp
SALAD:
Place garlic and salt in a large salad bowl. Mash garlic into a paste; whisk in pepper, lemon juice, worchestershire sauce, dijon mustard and mayonnaise. Whisk in olive oil. Cut or tear the romaine leaves into bite size pieces. Add croutons, romaine and cheese to the bowl and toss well. Garnish with extra grated cheese if desired. Serve immediately.
CROUTONS:
In large bowl; combine butter and olive oil. Add bread cubes and toss until coated. Add salt and peppers; toss until evenly coated. Spread bread in a single layer on a baking sheet. Bake in preheated 450 F (230 C) oven until golden brown, about 10 minutes. Remove from oven, set aside until needed.
Serves 4