| Title: | Caesar Salad |
| Wine Pairing: | Sparkling, Sauvignon Blanc, Rose, Chardonnay |
| We Recommend: |
Iron Horse 2007 UnOaked Chardonnay |
| Ingredients: | For croutons 3 cups 1/2-inch cubes of fresh French or Italian bread 2 tablespoons olive oil For dressing 2 large garlic cloves, chopped 6 flat anchovies, rinsed, patted dry, and chopped 2 tablespoons fresh lemon juice 2 tablespoons mayonnaise 1/4 teaspoon salt 1/3 cup extra virgin olive oil 2 tablespoons water 1 head romaine lettuce, trimmed and torn into bite-size pieces 1/3 cup freshly grated Parmesan cheese |
| Instructions: | Make croutons: Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes. Make dressing: In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well. In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste. |