Caesar Salad (Warner) Recipe

Make the croutons ahead for this traditional recipe from Joie Warner's "Salads" (Hearst Books, 1988).

Step 1

With the motor running, drop garlic cloves into the bowl of a food processor fitted with the steel blade. Mince, then add anchovies and process to combine.

Step 2

With the motor running, add oil in a thin stream until thickened. Add lemon juice and egg; process a few seconds to combine.

Step 3

Tear lettuce leaves into manageable pieces and place in a large salad bowl. Add dressing and toss. Sprinkle with Parmesan cheese, toss again, and top with croutons.

Step 4

Serve at once, passing the pepper mill for each person to add to taste.

Makes 6 servings.

CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality olive oil in a large skillet. Add 2 small garlic cloves, minced; 1 teaspoon oregano; and 1/2 teaspoon thyme.

Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and fry until lightly browned. Remove to a paper-towel-lined plate to drain.

Posted by Stephen Ceideburg; February 14 1991.

Things You'll Need

  • 2 To 3 medium garlic cloves
  • 6 To 8 anchovy fillets,
  • -drained
  • 1tb Dijon-style mustard
  • Salt, freshly ground black
  • -pepper
  • 1/2c Best-quality olive oil
  • 4 To 5 tablespoons fresh
  • -lemon juice
  • 1sm Egg
  • 1lg Head romaine lettuce
  • 1/2 To 2/3 cup freshly grated
  • -Parmesan cheese
  • Croutons (instructions
  • -follow)

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