Caesar Salad 2 Recipe

• 1 Tbsp. extra virgin olive oil (15 mL)
• 1/2 tsp chopped garlic (2 mL)
• 1 c. bread, cut in 1/2-inch (12 mm) cubes (250 mL)
• 3 x hearts of romaine lettuce
• 1/2 c. Caesar Dressing, recipe follows (125 mL)
• 1/2 c. haved Parmesan cheese (125 mL) Caesar Dressing
• 3 x anchovy fillets, finely minced
• 1 Tbsp. finely minced capers (15 mL)
• 1 Tbsp. Dijon mustard (15 mL)
• 1 x egg yolk
• 1 tsp chopped garlic (5 mL)
• 3/4 c. vegetable oil (175 mL)
• 1 Tbsp. red wine vinegar (15 mL)
• 1 Tbsp. lemon juice (15 mL)
• 1/4 c. 35% cream (175 mL) Kosher salt

1. In a large skillet heat the extra virgin olive oil.
2. Add in the garlic and bread cubes, tossing well to coat in the oil.
3. Toast in the skillet for 7 min till golden brown.
4. Tear the romaine hearts into bite-size pcs.
5. Toss with the Caesar Dressing, making sure to coat all the leaves generously.
6. Garnish with shaved Parmesan and the garlic croutons.
7. Caesar Dressing:In a bowl mix together the anchovy fillets, capers, mustard, egg yolk and garlic.
8. While whisking, vigorously add in the vegetable oil in a slow, steady stream.
9. Whisk in the red wine vinegar and lemon juice.
10. Stir in the heavy cream and season to taste with the salt.
11. Will keep for several days stored in the refrigerator in an airtight container.

extra virgin olive oil, garlic, bread, hearts of romaine lettuce, caesar dressing, parmesan cheese, anchovy, capers, egg yolk, garlic, vegetable oil, red wine vinegar, lemon juice, cream

Taken from cookeatshare.com/recipes/caesar-salad-2-97084 (may not work)