Title: Caesar Salad #2
Categories: Salad
Yield: 8 Servings

DRESSING
1	tb	Red wine vinegar
1	tb	Minced anchovy (optional)
2	tb	Dijon mustard
4	ts	Minced garlic
3/4	ts	Freshly ground black pepper
1	c	Olive oil extra-virgin or pure or a combination
4	ts	Freshly squeezed lemon juice
		Dash Worcestershire sauce
		Salt (optional)
CROUTONS
2	tb	Light olive oil
2	tb	Vegetable oil
1		Large garlic clove, sliced
2	c	1/2-inch bread cubes made from 2-day-old rolls 4 lg slices
SALAD
3		Heads romaine or enough to yield 4 qts when torn into 2-in
1/2	c	Parmesan cheese freshly grated OR Romano cheese OR a comb

Make dressing by whisking together vinegar, anchovy, if desired, mustard, minced garlic and pepper. Slowly whisk in 1 cup olive oil, drop by drop at first. When all the oil has been added, whisk in lemon juice and Worcestershire sauce. If you omit the anchovy, season with salt, if desired. To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in skillet. Saute sliced garlic until lightly browned, about 3 minutes. Remove with slotted spoon. Add bread to oil and cook over medium heat, stirring and flipping pieces often, until golden on all sides. Remove croutons and drain on several layers of paper towels. To make salad, remove and discard outer green leaves of romaine. (The best Caesar is made with the inner light green and white parts of the lettuce.) Tear leaves into 2-inch pieces; rinse and thoroughly dry lettuce. Count on about 2 cups of torn leaves per person. To assemble salad, place torn romaine in a large bowl. Sprinkle with 1/4 cup cheese. Add croutons and toss well. Add remaining 1/4 cup cheese and toss again. Add dressing, toss well; serve at once. Makes 8 first-course servings.

From "Salads," by Leonard Schwartz, HarperCollins.

Printed in the June 11, 1992, issue of the Los Angeles Daily News.

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