- 8 cloves garlic, divided
- 1 teaspoon salt
- ⅝ cup olive oil
- 1 cup olive oil
- 1 quart toasted croutons
- 2 tablespoons fresh lemon juice
- 1 ⅓ tablespoons Worcestershire sauce
- salt and pepper, to taste
- 2 lbs romaine hearts, separated into leave
- 1 cup Parmesan cheese shavings
Mince 2 cloves garlic; sprinkle with salt and mash into paste. Place in small bowl; stir in 4 tbsp. oil. In medium skillet heat 1 tbsp oil over medium-low heat; add garlic mixture. Gently heat; add croutons and toss to coat. Place in bowl; set aside. Mince remaining garlic and combine in small bowl with lemon juice and Worcestershire. Whisk in remaining oil in slow, steady stream. Season with salt and pepper. To serve, arrange romaine on serving plate. Drizzle dressing, top with croutons and sprinkle with Parmesan cheese.
Caesar Salad--from In Style Magazine. To import, drag image to your MacGourmet recipe box.