Julius Ceasar Salad
Ingredients:
Croutons:
1 teaspoon Italian seasoning
3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil
Dressing:
2 large garlic cloves, chopped up
6 anchovies, rinsed off, patted dry, and chopped up
2 tablespoons freshly sqoze lemon juice
2 tablespoons Best Foods mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (make sure it's extra virgin)
2 tablespoons water purified by reverse osmosis
Salad:
1 head of some romaine lettuce, trimmed up and torn apart into bite-sized bits and pieces
1/3 cup freshly grated parmesan cheese
Preparation:
Croutons:
Preheat that oven to 350 degrees. In the confines of a bowl, toss around bread cubes with that oil and those seasonings. Mix up too well. Pour it out into that baking sheet. Separate those pieces so they do not stick together like glue. Bake and bake for 10-15 minutes. Remove the thing from the oven and allow it to cool off.
Dressing:
In a blender, add that garlic, add those anchovies, add that lemon juice, add that mayonnaise, and then add that salt. Blend around until smooth like a dream. While running (not on your treadmill), remove that small cap from blender top and begin adding a steady and gushing stream of that oil. Blend around and around until completely combined. Add water and blend once more again.
Salad:
Within the confines of a large bowl, toss up and around that romaine lettuce with that salad dressing, those croutons and that parmesan cheese. Add a light sprinkling of that pepper. Toss around again. Sprinkle the top with that parmesan cheese again and again and again.
Now eat it.
