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Caesar Salad With Homemade Croutons

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Serves 4


1 French or sourdough bread, loaf
Extra-virgin olive oil
1 oz Parmesan cheese, grated
2 teaspoons basil, dried
2 teaspoons oregano, dried
8 oz romaine lettuce
2 cloves garlic
4 anchovy filets
2 egg yolks
12 oz extra-virgin olive oil
1 oz lemon juice, fresh
2 oz Parmesan cheese, fresh grated
cracked pepper, Fresh


  1. Preheat oven to 375° and use a serrated knife to dice the loaf of bread into 3/4-inch cubes. Because the bread is baked, it can be a day old. Place bread cubes in a mixing bowl. Drizzle extra-virgin olive oil to lightly cover the pieces. Sprinkle with grated Parmesan, dried basil and dried oregano. If you prefer cheesy flavored croutons, add additional Parmesan cheese. Mix well. Place seasoned bread cubes on an ungreased baking sheet and cook for about 10 minutes, or until lightly browned.
  2. While croutons are cooking, wash, dry and cut romaine lettuce into bite-size pieces. In a large mixing bowl, mash garlic and anchovy filets with a fork. To the garlic and anchovy mixture, add the egg yolks and extra-virgin olive oil. Mix well. Finish off with fresh lemon juice. (The risk of getting sick from raw egg is small; those who should avoid it are the very young, the elderly and those weakened by illness.) Mix in lettuce until each piece is lightly coated with the olive oil mixture. Add fresh grated Parmesan cheese, fresh cracked pepper to taste and room-temperature croutons. Toss gently. Divide and serve on four chilled salad plates. Add more grated cheese if desired.
Course: Salad

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