Princess caesar salad
7
- Prep Time15 min
- Total Time15 min
- Makes6 servings (3/4 cup/175 mL dressing )
Instructions
Slice baguette 1/4 inch (0.5 cm) thick. Heat olive oil in a large frying pan over medium heat. Add bread and cook until golden-tinged, 3 to 4 minutes per side, adding more oil, if needed. If toasts brown too quickly, reduce heat to medium-low. Remove as they are done to paper towels to absorb excess oil. If making ahead, store at room temperature.
In a medium-size bowl, whisk lemon juice with garlic, Dijon, anchovies, salt, sugar and Worcestershire. Gradually whisk in vegetable oil. Stir in Parmesan. Taste, then add more lemon juice, if needed. Dressing will keep well, covered and refrigerated, up to 3 days.
Wash and dry lettuce. Tear into large pieces and place in a large salad bowl. If making ahead, cover with a damp paper towel and refrigerate. Toss lettuce with dressing and add toasts. Or serve salad in individual bowls and serve with toasts.
Nutrition (per serving)
Calories 275, Protein 6.6g, Carbohydrates 10.4g, Fat 23.7g, Sodium 617mg.
Nothing goes better with steak than a caesar salad. We've simplified this fabulous version from Princess Cruiselines and cut out the raw egg.
