Caesar Salad

Name: Caesar Salad
Yield: Serves 6 to 8
Ingredients: 1/2 cup, olive oil; 2 , garlic cloves, minced; 1 , (12-inch) piece French baguette, cut into 1/2-inch cubes (about 4 cups); , Salt and pepper; 1/2 cup, mayonnaise; 1/4 cup, finely grated Parmesan cheese, plus 1 cup shredded; 2 , anchovy fillets, rinsed and patted dry; 1 tablespoon, lemon juice; 1 tablespoon, white wine vinegar; 1 tablespoon, Worcestershire sauce; 1 tablespoon, Dijon mustard; 3 , romaine hearts, torn into bite-sized pieces (about 12 cups)

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Appears in Cook's Country October/November 2007

Side Dishes

Vegetables

Salads

We tamed the strong flavors in this classic dressing to create a lighter, brighter, and more balanced salad. Cool, creamy mayonnaise tempers the sharpness of the anchovy, lemon, and garlic in this updated classic.

SERVES6 to 8

TIME50 minutes, plus 20 minutes cooling

WHY THIS RECIPE WORKS

In most Caesar salad recipes, the forceful flavors run out of control, resulting in a dressing that tastes fishy, too garlicky, or just plain sour. We wanted to tame the strong flavors in this classic dressing to create a light, bright, and...

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