Name: Caesar Dip with Big Croutons and Romaine
Yield: Makes 8 Mini Salads
Ingredients: Salt and freshly ground black pepper; ½ cup freshly squeezed lemon juice; 1¼ cups top-quality mayonnaise; 1 (1½-pound) round loaf artisan bread; 3 cloves garlic, minced or pressed; 1 large head romaine lettuce, trimmed; ¼ cup freshly grated Parmesan cheese; 2 to 3 anchovy fillets

Preparation info

Makes
8
Mini Salads

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

When I served this at one of my test-run game nights, friends were dipping pretty much everything in sight into the Caesar dip. Even the occasional finger, though that breaks with the precepts of clean-finger fare. Use a spoon, people!

For this recipe the crouton strips shouldn’t get quite as crunchy as a classic crouton, so your guests can easily bite into them without much crumbling. Choose a white or just lightly sour style of rustic bread. The romaine will lose some of its crisp

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of