Caesar salad, named for its creator (a Tijuana, Mexico, restaurateur), is easily made at home. With baby romaine lettuce and cubes of French bread sauteed in garlicky olive oil (much nicer than commercial croutons), it's a delicious lunch or light supper.
- Servings: 6
Source: Martha Stewart Living, Spring 1991
- 6 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1/2 baguette, cut into 3/4-inch cubes
- Salt and freshly ground black pepper
- 3 egg yolks
- 1 2-ounce can anchovy fillets, drained and chopped into 2-inch pieces
- 3/4 cup freshly grated Parmesan
- 4 tablespoons freshly squeezed lemon juice
- 6 heads baby romaine lettuce, or 2 heads regular romaine, torn into pieces
Crush garlic with the flat side of a knife. Add to the olive oil, and let stand for at least an hour.
Heat 3 tablespoons of the garlic-flavored olive oil in a nonstick pan over low heat. Saute the bread cubes until golden brown, about five minutes. Drain croutons on paper towel, and add salt and pepper to taste. Set aside.
Combine all ingredients, including remaining garlic oil (discard garlic cloves), and mix well to coat romaine. Season to taste, and serve immediately.