"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carolyn's Caesar Salad Recipe

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This recipe for Carolyn's Caesar Salad, by , is from BooBoo's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Mezger
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large bunch romaine lettuce
1 can jumbo or large pitted black olives
6-8 pepperoncini peppers or any mild pickled salad peppers
1 can flat anchovies, drained and diced (optional)
grated parmesan cheese, amount according to taste
coarse black pepper, freshly ground
2 lemons, juice squeezed
% bottle KGiRard'sK Caesar Salad Dressing, must use this brand (amount can vary according to taste)
% box seasoned croutons

Directions:
Directions:
Thoroughly wash and paper towel dry romaine lettuce; tear into bite size pieces. Add black olives that have been rinsed and drained. Add whole salad peppers, diced anchovies, grated parmesan cheese, coarse black pepper, salad dressing and lemon juice. Toss well, add croutons, toss again and serve immediately. Serves two as a main meal; add hot french bread and butter and a glass of white wine. Serves 4-6 as a side salad. To double the recipe, just add another head of romaine lettuce. Season according to taste. Grilled chicken breast strips, shrimp or salmon can be added on top of salad for a heartier meal.

 

 

 

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