Caesar Salad- Chef Kelly Shay'S

1. 1

   Trim the Romaine lettuce of bruised or browned leaves. Wash and drain the lettuce, pat it dry, and refrigerate for 30 minutes to crisp the leaves.

2. 2

   To make the croutons, cut the bread into cubes, heat 1/2 cup olive oil in a saute pan over medium-high heat.

3. 3

   Fry the bread cube in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.

4. 4

   Peel the garlic bulbs, and the cloves, then put in a food processor bowl. Add the egg yolks, white wine vinegar, lemon juice, Worcestershire sauce, mustard, pepper, and salt.

5. 5

   Process until smooth. Slowly drizzle in the remaining 1/2 cup olive oil. Remove from processor. Fold in 1/2 cup Parmesan cheese.

6. 6

   Lay whole leaves out on a plate. Drizzle well with dressing. Add Parmesan cheese, if desired, and croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.