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Caesar Salad, Anchovy-Free I (D, TNT)
Source: Self
Serves: 6

1 head Romaine, cleaned and dried

1 egg yolk, lightly beaten
2 garlic cloves, peeled and crushed
1/4 cup olive oil (or as needed)
4 pitted Kalamata olives
1/2 cup freshly grated Parmesan cheese

1 cup cubed rye bread
3 tablespoons unsalted butter
3 tablespoons olive oil
2 large cloves garlic, minced
1 tsp. mixed herbs
3 tablespoons grated Parmesan cheese

Place egg, garlic and olives in a food processor, and leave in "on" position. Pour lemon juice in through the opening in lid. Next, gradually drizzle oil in a steady stream until dressing emulsifies.

Heat butter and oil in large skillet over medium high heat. Add bread and cook, tossing until browned. Add garlic and herbs. Cook the croutons tossing frequently until golden brown. When done take off heat and toss on a bowl with the cheese.

Rip the lettuce into a large bowl. Toss in dressing, then croutons and cheese and serve immediately.

Notes: You can make extra dressing and save it in your fridge for a couple of weeks. If you plan to make the croutons ahead of time (or make extra), cool them completely before storing.

Poster's Notes:
I had this wonderful challenge of making a Caesar for an ovo-lacto vegetarian this weekend; she loves Caesar Salad but disdains all things fish-y. So, here's what I came up with, it is also a good alternative for anyone who wants to serve a Caesar with a meat meal but doesn't serve fish with meat (just leave out the parmesan and substitute the butter in the croutons...duh). Oh, btw, I made double of what I am writing here, it doubled easily.

Posted by Jenni Person

Nutritional Info Per Serving: N/A