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Finger Caesar Salads

    1 oil-packed anchovy fillet, finely chopped
    3 tablespoons (packed) grated Parmesan cheese
    2 tablespoons mayonnaise
    2 teaspoons fresh lemon juice
    1/2 teaspoon Dijon mustard
    1 small garlic clove, minced
    1/4 teaspoon Worcestershire sauce
    1/4 cup extra-virgin olive oil
    3 tablespoons olive oil
    2 garlic cloves, peeled, flattened
    8 (1-inch) cubes crustless sourdough bread
    2 hearts of romaine lettuce, leaves separated
    6 cherry tomatoes, halved
    Parmesan shavings

  Using back of spoon, mash anchovy to puree in small bowl. Whisk
 in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon
 mustard, minced garlic, and Worcestershire sauce. Gradually whisk
 in 1/4 cup olive oil.

  Heat 3 tablespoons oil in medium nonstick skillet over medium-low
 heat. Add flattened garlic and saute until golden, about 4 minutes;
 discard garlic. Add sourdough bread cubes and saute until golden
 brown and crisp, about 9 minutes. Transfer bread cubes to paper
 towels and drain.

  Arrange 4 large romaine lettuce leaves on each of 2 plates. Top
 each with 4 smaller leaves. Top lettuce with tomatoes. Drizzle
 salads with dressing. Top with croutons and Parmesan shavings.
 Season generously with pepper and serve.