Here's the best Caesar salad recipe I have ever tasted! A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian bread.
Ingredients
- garlic: 6 clove (peeled, divided)
- mayonnaise: 0.75 cup
- Parmesan cheese: 6 Tbsp (divided, grated)
- anchovy fillets: 5 piece (minced)
- lemon juice: 1 Tbsp (to taste)
- Worcestershire sauce: 1 tsp
- Dijon mustard: 1 tsp
- salt and ground black pepper: 0 piece (to taste)
- olive oil: 0.25 cup
- day-old bread: 4 cups (cubed)
- romaine lettuce, torn into bite-sized pieces: 1 head
Metric Conversion
Stages of cooking
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Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
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Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
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Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
