recipes.latimes.com
Carolina’s Caesar salad with anchovy croutons
1hr 0min
They say you teach best what you most need to learn, and when it comes to entertaining, I know exactly what lesson I'm working on: Keep it simple. That is not, let's say, my strong suit. The last big party I hosted was for 150 people, and it took six hired helpers and more than that in friends to put together a "little taco spread" that spanned a 12-foot buffet table. It was a fun party, and the food was delicious (if I do say so myself). But it was no small task.When I look back at that…
Ingredients
Meat
• 3 Hearts of romaine heads (about 1 pound)
Seafood
• 11 Anchovy
Produce
• 3 Garlic clove, large
Refrigerated
• 1 Egg yolk, large
Condiments
• 1 tbsp Dijon mustard
• 3/4 cup Dressing
• 2 2/3 tbsp Lime juice, fresh
• 1 Tabasco hot sauce
• 1/4 tsp Worcestershire sauce
Baking & Spices
• 1/2 tsp Black pepper, freshly ground
• 1 Black pepper
• 3 1/2 tsp Kosher salt
Oils & Vinegars
• 1/2 cup Canola oil
• 1 cup Olive oil, extra-virgin
• 2 tbsp Red wine vinegar
Bread & Baked Goods
• 1 (1 3/4- to 2-pound) large loaf country bread
• 1 Croutons, Prepared
Dairy
• 3/4 cup Parmigiano-reggiano
• 1 Parmigiano-reggiano