Recipe Cottage


LOCATION: Recipes >> Salad Recipes >> Caesar 15

Print this Recipe    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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.