- 3 slices bread
- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Dash pepper
- 8 cups torn romaine and leaf lettuce
- 1/2 cup grated or shredded Parmesan cheese
- 1/4 cup crumbled blue cheese
- Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225° for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid; shake well. Refrigerate for several hours.
- In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing; pour over the salad and toss to coat. Serve immediately. Yield: 6-8 servings.
Originally published as Modern Caesar Salad in Taste of Home June/July 1996, p45
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