Salad Recipes: Caesar 15 by Recipe Cottage

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	Caesar 15

		Caesar Salad - San Franciso Style 1 head Romaine lettuce Garlic crumbs (recipe follows) Creamy Caesar Dressing (recipe follows) Shaved Parmesan cheese, for topping Arrange 3 or 4 whole or sliced romaine leaves on 4 chilled plates. Add 1 to 2 tablespoons of dressing in a strip down the center of the greens. Add about 3 tablespoons of garlic crumbs to each salad. Top with several shavings of Parmesan cheese. Serve very cold. Garlic Crumbs 4 or 5 slices sourdough bread to make 2 cups coarse crumbs 2 Tbsp butter 1 Tbsp vegetable oil 1 large clove garlic, minced Tear up bread in large chunks and let air dry for several hours. Preheat oven to 325. Place bread in food processor and process slightly. Crumbs should be very coarse. In a small nonstick frying pan, melt butter with oil and garlic over medium-high heat and sauti briefly. Add crumbs and toss to coat. Stir constantly until crumbs are golden and crisp, 3 to 4 minutes. Creamy Caesar Dressing 1 to 2 tsp. anchovy paste, or 1 to 2 anchovy fillets, drained 1 large clove garlic, cut up 2 Tbsp freshly ground Parmesan cheese 1/2 cup light mayo 1/4 cup plain nonfat yogurt 1 Tbsp red wine vinegar 1 Tbsp fresh lemon juice 1/2 tsp. Worcestershire sauce 1 Tbsp vegetable oil Freshly ground pepper to taste In food processor or blender place all ingredients and process until smooth. Cover and refrigerate until ready to use. Makes about 1 1/4 cups.