ITALIAN CAESAR SALAD RECIPES

Steps:

• In small sauce pan, heat butter, olive oil, and garlic from top of recipe.
• When butter is melted, remove from heat and let sit for 10 minutes.
• Remove garlic, toss bread cubes with butter mixture.
• Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes).
• Set aside.
• In large wooden salad bowl, run garlic clove around the inside of the bowl.
• Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste.
• Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste.
• Mash anchovy fillets in small bowl until they form a paste.
• Add anchovy paste to garlic mixture and whisk well.
• Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly.
• Add coddled eggs and whisk until blended.
• Add romaine pieces and croutons, and toss until coated with dressing.
• Sprinkle on Parmesan cheese and toss lightly.
• Serve immediately.

Steps:

• In a food processor or hand blender, finely chop garlic and anchovies. Add lemon juice and mustard, then gradually add oil with machine running. Preheat oven to 400F. Place pignoli nuts on a baking sheet or pie tin and toast until golden brown and aromatic, about five minutes. In a large bowl, combine lettuce, sun dried tomatoes, toasted pignoli nuts and cheese. Toss with enough dressing to thoroughly coat, season with salt and pepper. Top with your favorite croutons. Serves 4-6.