From: nkk@wet.UUCP (N. K.)
Newsgroups: rec.food.cooking
Subject: RECIPES:Caesar's Salad
Date: 23 Jul 92 20:33:00 GMT


------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Caesar Cream Sauce
Categories: Salads Dressings Dips   
  Servings:  4

    1/2 c  Fresh parmesan Chees                3 ea Pieces Anchovy fillets 
  2 1/2 T  Lemon juice                         1 c  Sour Cream 
    1/2 c  Packed Parsley                      1 x  Croutons 
      1 x  Parmesan Strands              
 
  In a blender or food processor, combine the 1/2 cup cheese, 2 anchovy
  fillets, 2 tablespoons lemon juice and the parsley.
  
  Whirl to puree smooth; you may have to add 3 to 4 tablespoons of sour
  cream to help the mixture puree well. Mix puree with remaining sour cream
  in a small bowl; add more lemon juice if desired.
  
  Granish cream with remaining anchovy and shreds of cheese. Place cream on
  a tray and arrange lettuce leaves (use Romaine Lettuce) and Parmesan Toast
  alongside for dipping. makes 1 1/4 cups.
  
  PARMESAN TOAST
  Cut 1/2 slender baguette (8 oz size) in about 3.4ths inch slices. Arrange
  in a single layer in a 10 x 15 inch pan. Bake in a 350 D oven until
  lightly toasted, 10 to 15 minutes; turn the slices over once or twice.
  
  Remove from oven and lightly brush slices with 1 tablespoon (total) olive
  oil and sprinkle lightly with 2 tablespoons fresh grated parmesan cheese.
  
  Return seasoned slices to the oven and bake until golden (3 to 5 minuets).
  Serve warm or cool. If made ahead, package airtight and hold at room
  temperature up until next day.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bradley's Caesar's Salad with Parmesan Croutons
Categories: Salads     
  Servings:  4

      2 x  Romaine Lettuce                     2 x  Cloves garlic, minced 
    1/2 t  Capers, rinsed & minced             6 x  Anchovy fillets 
      2 x  Egg yolks                         1/4 t  Dry mustard 
      2 T  Lemon juice                       1/4 t  Kosher salt 
    3/4 t  Freshly cracked black pepper      1/2 c  Olive oil 
    1/2 c  Freshly grated parmesan       
-----------------------------PARMESAN CROUTONS-----------------------------
      2 c  Frech bread 3/4ths inch cube        6 x  Cloves garlic 
    1/4 c  Unsalted butter                   1/2 c  Grated parmesan 

  Trim the Romaine lettuce of any brown and bruised leaves. Tear the leaves
  into 2 inch pieces. Wash, dry and refrigerate.
  
  Combine the garlice, sapers and anchovies, mixing together to form a
  paste. Add the egg yolks, dry mustard, lemon juice and salte and 1/4
  teaspoon of the pepper. Whisking continously, very slowly add the olive
  oil. Continue whisking until all the oil has been added and the dressing
  is thick and smooth like mayonaie. Refrigerate the dressing for 30 minutes
  to develop its full flavor.
  
  Place the romaine in a large bowl and add the remaining 1/2 teaspoon
  cracked black pepper. Pour the dressing down the sides of the bowl,
  lifting the lettuce up and over, coating the leaves evenly. Add the
  Parmesan croutons and toss. Place on plates and garnish with the shaved
  Parmesan.
  
  FOR PARMESAN CROUTONS
  Preheat the oven to 350 degrees. Combine the garlic and butter in a small
  saucepan and place over moderate heat until the butter has completely
  melted and is bubbling but not browning. Remove from the heat and let
  stand for 15 minutes. Strain the butter and discard the garlic cloves.
  
  In a bowl, toss the bread and butter, evenly coating the cubes. Place the
  bread cubes on a sheet pan and bake for 15 minutes. Stir them 2 or 3 times
  while baking. Once the croutons have become deep golden brown and are
  crisp all the way through, remove from the oven and place in a large bowl.
  Add the Parmesan cheese to the croutons while they are still warm and toss
  together. Maes 2 cups.
 
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Acknowledgement:

The Caesar's Salad Dressing is from Sunset Magazine, a recipe winner in their
    contests


The Caesar's salad is from Bradley Ogden, Cook of Larkspur and Camden Place
in San Francisco (5 star) as published in the SFO Chronicle.