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Toasted Parmesan and Garlic Oil Caesar Salad

Toasted Parmesan and Garlic Oil Caesar Salad
Two stars of Italian cuisine?parmesan cheese and garlic?share the stage in Olivier's enticing oil that brightens bruschetta, grilled meat and poultry, sautéed vegetables and salads.

Ingredients:

  • 2⁄3 cup Olivier Toasted Parmesan and Garlic
      Dipping Oil
  • 2 to 3 slices country bread, each 1⁄2 inch thick,
      cut into 1⁄2-inch cubes
  • Salt, to taste
  • 1 egg yolk
  • 1 Tbs. fresh lemon juice
  • 2 anchovy fillets, minced (optional)
  • 1⁄8 tsp. Worcestershire sauce
  • Freshly ground pepper, to taste
  • 2 hearts of romaine lettuce, washed, dried and
      leaves separated
  • 1 Tbs. chopped fresh chives

Directions:

In a large sauté pan over medium heat, warm 1/3 cup of the oil. Add the bread cubes and cook, stirring occasionally, until golden, about 3 minutes. Transfer the croutons to a paper towel-lined plate, season with salt and set aside.

In a bowl, whisk the egg yolk until smooth. While whisking, slowly drizzle in the remaining 1/3 cup oil. The mixture should be creamy. Whisk in the lemon juice, anchovies, Worcestershire sauce, salt and pepper.

Place the lettuce leaves and the croutons in a large bowl. Add just enough dressing to generously coat the leaves and toss until they are evenly coated. Divide the salad among 4 chilled salad plates and garnish with the chives. Pass any remaining dressing at the table. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.