Caesar Salad with Anchovies|Print

Servings: 6

Anchovy fillets

5, minced

Parmesan cheese

6 tbsps, grated, divided

Romaine lettuce

1 head, torn into bite-size pieces

Garlic, peeled

6 cloves

Mayonnaise

3/4 cup

Worcestershire sauce

1 tsp

Dijon mustard

1 tsp

Lemon juice

1 tbsp

Salt

to taste

Ground black pepper

to taste

Olive oil

1/4 cup

Day-old bread

4 cups, cubed

Caesar Salad with Anchovies

Prep:

20 m

Cook:

15 m

Ready in:

35 m

In a small bowl, combine 3 cloves of garlic (minced) with mayo, anchovy fillets, Parmesan cheese (2 tbsps), lemon juice, Worcestershire sauce, and mustard. Season with salt and black pepper. Refrigerate.
In a large skillet over medium, heat oil. Cut 3 cloves of garlic into quarters. Add to the skillet. Stirring, cook until the garlic turns brown. Remove the garlic and add bread cubes. Turning, cook until they turn lightly brown. Remove them from the skillet and season with salt and pepper to taste.
In a large bowl, place lettuce and toss it with dressing, bread cubes, and cheese.