| |
| Caesar Salad |
| |
| 3 |
|
heads Romaine lettuce |
|
| 1 |
|
large or 2 medium cloves of garlic, minced |
|
| 2 tsp |
|
pureed anchovy |
|
| 3/4 tsp |
|
dry mustard |
|
| 1 tsp |
|
Worcestershire sauce |
|
| 2 Tbs |
|
lemon juice |
|
| 4 oz |
|
extra virgin olive oil |
|
| 3 oz |
|
grated Parmesan cheese |
|
|
|
|
| |
| 1 |
Remove the outer leaves of the Romaine heads, separate the remaining leaves and wash to remove all the grit. Cut into small pieces and reserve. |
| 2 |
In a non-reactive salad bowl, mash the anchovies and garlic together. Add the dry mustard and the Worcestershire sauce, mixing well. |
| 3 |
Incorporate the lemon juice and slowly pour in the olive oil until an emulsion forms. Toss the romaine lettuce in the dressing adding the grated Parmesan a third at time. Serve. |
|
| |
| Servings: 8 |
| |
| Recipe Type |
| Salad |
| |
| Recipe Source |
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