Ingredients: |
Ingredients: 2 med/lge heads of Romaine lettuce8 tbsp extra virgin olive oil
8 cloves of fresh garlic, finely chopped
1 tbsp Tarragon or white vinegar
1 tbsp fresh lemon juice
1 can of anchovies, finely chopped
1 tsp of capers
1/4 tsp dry English mustard
1/2 tsp cracked black pepper
1/2 tsp seasoning salt
1 tsp Worcestershire sauce
2 dashes Tabasco sauce
1/2 cup grated Parmesan cheese
1/2 cup of garlic croutons
cracked pepper to taste
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Directions: |
Directions: Tear Romaine lettuce heads open, discard all old leaves, rinse in sink full of cold water, tear clean, fresh leaves into small pieces, put in colander and spin to remove excess water. Set aside.
Use wooden salad bowl. Cut one garlic clove in half and rub inside of bowl all over with the raw garlic.
Measure 8 tablespoons of extra virgin olive oil into bowl.
Measure 1 tablespoon of Tarragon vinegar into bowl.
Measure 1 tablespoon of fresh lemon juice into bowl.
Chop 8 garlic cloves into finely diced pieces and add to mixture in bowl.
Add 1 teaspoon of capers, 1 can of diced anchovies (oil removed), 1/4 teaspoon of dry English mustard.
Add 1/2 teaspoon of black pepper, 1/2 teaspoon of seasoning salt, 1 teaspoon of Worcestershire sauce and 2 dashes of Tabasco sauce to bowl.
Stir the entire mixture until it is smooth.
Place the lettuce on top of the dressing in the bowl.
Sprinkle the Parmesan cheese and the Croutons on top of the lettuce.
Using salad servers, fold in the ingredients, mixing the dressing from the bottom up.
Serve immediately; add cracked pepper on top to taste. Enjoy! |
This recipe for Caesar Salad is from