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Ceasar Salad Recipe

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

Contributor:  
Contributor:  
Tom Froehlich
Added: Saturday, June 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons lemon juice
2 scant teaspoons dry mustard
1 teaspoons of salt.
2 raw eggs
2/3 cup light olive oil
2 tablespoons Parmesan cheese
5-6 cloves minced or crushed fresh garlic
3/4 cup Parmesean cheese or more to taste

Directions:
Directions:
Mix salt, lemon juice and dry mustard together with a wire whip in a small bowl. Beat in the two eggs, and then the olive oil, and beat well until the mixture is emulsified and looks vaguely like mayonnaise. Beat in 2 tablespoons Parmesan cheese, and add 5-6 cloves minced or crushed fresh garlic. Let the sauce marinate for at least 6 hours. Wash a large head of romaine lettuce and wrap in a towel and place in the refrigerator to crisp the lettuce. Tear the lettuce into bite-sized pieces and toss with a generous portion of the sauce (you probably will not use all of it; store it in the refrigerator to use later; it will last quite some time); continue to toss with Parmesan cheese (3/4 cup or more) until the lettuce is well coated with the sauce and cheese. Serve at once. You may add anchovies if you like them (but then reduce the salt in the recipe) and/or croutons.

 

 

 

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