Classic Caesar Salad | Blue Jean Chef - Meredith Laurence
"Caesar salad is a restaurant standard. Here's a recipe for the classic version and the equally delicious lighter version...."
INGREDIENTS
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2 egg yolks
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juice from ½ lemon
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¼ teaspoon salt
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freshly ground black pepper
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1 teaspoon anchovy paste
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½ to 1 clove garlic, (finely minced or mashed into a paste)
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½ cup canola oil
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¼ cup olive oil
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4 hearts of Romaine lettuce, (washed and dried)
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1 ounce Parmigiano-Reggiano cheese
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4 ounces Italian bread (about 4 thick slices), (cut into 1-inch cubes)
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2 teaspoons olive oil
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salt and freshly ground black pepper
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