"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lemon Caesar Salad Recipe

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This recipe for Lemon Caesar Salad, by , is from The Mellette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Mellette
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
2 cloves of garlic, very finely smashed into a paste with 1/4 tsp. coarse salt
1 T. anchovies, rinsed, patted dry and finely minced
2 tsp. finely grated lemon zest
2 T. fresh lemon juice
1 T. Red-wine vinegar
1T. Dijon mustard
1/2 c. extra-virgin olive oil
Freshly ground pepper, to taste

3 hearts romaine lettuce leaves, rinsed, patted dry, separated
1 large egg, boiled for 1 minute
3 T.freshly grated Parmesan cheese
2 c.croutons, homemade or store bought

Directions:
Directions:
1. Combine garlic, anchovies, lemon zest, and juice, vinegar and mustard. Whisking constantly, drizzle olive oil until thickened. Season with pepper. Reserve.
2. Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 c. of dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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