Arrabiata Spaghetti Sauce recipe

The genuine recipe for homemade Cesar Salad


| Best Spaghetti Sauce Recipe | Homemade Pasta Recipes | Traditional Italian Pasta Recipes |

The cesar salad is often seen as an italian invention... in some ways it is and in other ways this isn't completely true... Cesar salad was created in Tijuana, Mexico by an Italian Chef; so it's a bit of both, italian and mexican...

The cesar salad is a pretty safe choice when it comes to choosing a first course for a spaghetti sauce and pasta meal; there aren't many people out there who do not like it. Of course cesar salad can be made the easy way by buying ready-made croutons and vinaigrette... but the results will never be the same! This recipe below omits the raw eggs, as not everybody agrees with these raw ingredients and they aren't absolutely essential.


| Yield: 4 servings | Preparation: | Cooking Time: | Total time: | | by:

Ingredients:

a cesar salad serving
2 lb. romaine lettuce, about 3 lettuce heads;
1 cup grated Parmesan cheese

For the croutons:
1 cup of French bread, cut into small pieces "croutons",
3 tablespoons butter;
1 tablespoon Worcestershire sauce,

For the vinaigrette
3 cloves garlic,
8 tablespoons oil,
2 tablespoons wine vinegar
2 tablespoons lemon juice,
5 tablespoons water
1 teaspoon Worcestershire sauce,
1 teaspoon Dijon mustard,
2 teaspoons sugar
1 / 8 teaspoon freshly ground pepper,
1 / 2 teaspoon salt
1 small can of anchovy fillets in oil,

Cooking instructions:

1 .- Preheat oven to 300 degrees F.

2 .- Discard the less tender outer leaves of lettuce. Wash carefully. Cut into small pieces. Drain very well.

3 .- Cut the bread into very small crumbs. Melt in a skillet the 3 tablespoons butter, press in one garlic clove; add 1 tablespoon Worcestershire sauce and mix. Put the bread crumbs in and fry them until they brown slightly, stirring to coat them uniformely with the butter mixture. Now we need to toast the bread crumbs, lay the croutons on a frying pan and bake in the oven for a few minutes. Set the croutons aside.

4 .- Put in the oven the garlic cloves for about about 4-5 minutes or up until the garlic softens; set aside.

5 .- Prepare a vinaigrette by placing in a bowl: the oil, vinegar, lemon juice, water, Worcestershire sauce, mustard, sugar, pepper and salt; press in the garlic with a garlic press. Mix thoroughly.

6 -. Get a nice large bowl that is big enough for the lettuce you have. Add in the lettuce pieces. Add the vinaigrette. Add the chopped anchovies and their oil. Add the Parmesan cheese. Add the croutons. Stir everything well and serve immediately.