Updated Caesar Salad
Ingredients
- 2 cups whole milk ⓘ
- 120 each garlic cloves, peeled, thinly sliced ⓘ
- 2 cups soybean oil ⓘ
- 24 heads romaine lettuce hearts ⓘ
- 24 heads radicchio ⓘ
- 1 qt. vegetable oil ⓘ
- 1 Tbsp. salt ⓘ
- 1-1/2 tsp. pepper ⓘ
- 2-1/4 cups KRAFT Creamy Caesar Dressing ⓘ
- 3/4 cup lemons, peels cut off, seeded and diced Safeway 4 ct For $5.00 thru 02/09
- 96 each pumpernickel bread croutons (1 inch) ⓘ
- 72 each pancetta, baked until crisp ⓘ
- 1-1/2 cups shaved Parmesan cheese ⓘ
- 1-1/2 cups shaved Asiago cheese ⓘ
- 1-1/2 cups shaved Romano cheese ⓘ
Instructions
- Pour milk over garlic; let stand 30 min.
- Drain; rinse and pat dry.
- Heat soybean oil in medium skillet to 275 degrees F. Add garlic, in small batches; cook until lightly browned, stirring frequently.
- Drain on paper towels.
- Set aside.
- Cut each head of romaine and radicchio lengthwise in half; brush with vegetable oil.
- Season with salt and pepper.
- Grill just until lightly charred and slightly wilted, turning as needed.
- Remove from heat.
- Reserve half the romaine for garnish.
- Chop the radicchio and remaining romaine coarsely; place in large bowl.
- Add dressing, lemon pieces and garlic chips; mix lightly.
- For each serving: Place 1/2 head of romaine on one side of serving plate.
- Spoon about 2 cups of salad onto other side of plate.
- Garnish with 3 slices pancetta, 4 croutons and 1 Tbsp.
- of each cheese.
Nutrition & Diet Analysis (per serving)
1017
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).