Ceasar salad
For the Croutons:
Mixed lettuce(1 head each)
3-4 slices of bread
2 tsp minced garlic
2 Tbsp grated parmesan cheese
2 tsp dijon mustard
1 tsp Worcestershire sauce
2 tsp fresh lemon juice
1 1/2 tsp red wine vinegar
1/3 cup extra virgin olive oil
1/2tsp sea salt or to taste
1/8 tsp black pepper
1. Preheat oven to 350˚F. Cut bread into 1/4″ thick pieces. Place the bread onto a baking sheet
2. In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
3. Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
Salad Dressing:
1. In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
2. Slowly drizzle in extra virgin olive oil while whisking constantly.
3. Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
Salad:
Rinse, dry and chop or tear the lettuce into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with Caesar dressing and toss gently until lettuce is evenly coated
