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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Crush garlic with the flat side of a knife. Add to the olive oil, and let stand for at least an hour.

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  • 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.

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