Updated Caesar Salad

• 2 cups whole milk
• 120 each garlic cloves, peeled, thinly sliced
• 2 cups soybean oil
• 24 heads romaine lettuce hearts
• 24 heads radicchio
• 1 qt. vegetable oil
• 1 Tbsp. salt
• 1-1/2 tsp. pepper
• 2-1/4 cups KRAFT Creamy Caesar Dressing
• 3/4 cup lemons, peels cut off, seeded and diced Safeway 4 ct For $5.00 thru 02/09
• 96 each pumpernickel bread croutons (1 inch)
• 72 each pancetta, baked until crisp
• 1-1/2 cups shaved Parmesan cheese
• 1-1/2 cups shaved Asiago cheese
• 1-1/2 cups shaved Romano cheese

1. Pour milk over garlic; let stand 30 min.
2. Drain; rinse and pat dry.
3. Heat soybean oil in medium skillet to 275 degrees F. Add garlic, in small batches; cook until lightly browned, stirring frequently.
4. Drain on paper towels.
5. Set aside.
6. Cut each head of romaine and radicchio lengthwise in half; brush with vegetable oil.
7. Season with salt and pepper.
8. Grill just until lightly charred and slightly wilted, turning as needed.
9. Remove from heat.
10. Reserve half the romaine for garnish.
11. Chop the radicchio and remaining romaine coarsely; place in large bowl.
12. Add dressing, lemon pieces and garlic chips; mix lightly.
13. For each serving: Place 1/2 head of romaine on one side of serving plate.
14. Spoon about 2 cups of salad onto other side of plate.
15. Garnish with 3 slices pancetta, 4 croutons and 1 Tbsp.
16. of each cheese.

milk, garlic, soybean oil, hearts, radicchio, vegetable oil, salt, pepper, caesar dressing, lemons, croutons, pancetta, parmesan cheese, cheese, romano cheese

Taken from www.kraftrecipes.com/recipes/updated-caesar-salad-136480.aspx (may not work)