"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caesar Salad Recipe

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

Suzanne McCain
Added: Tuesday, December 18, 2007



1/3 cup mayonnaise
cup grated parmesan cheese
teaspoon salt
teaspoon pepper
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon horseradish
teaspoon anchovy paste
1 clove garlic, pressed
cup olive oil


French bread slices (Francais pouparts bakery)
Olive oil
Grated parmesan cheese

Romaine lettuce
Parmesan cheese shavings (potato peeler)

Mix together all ingredients for salad dressing with a whisk until combined. Cover and chill.

Make croutons by preheating oven to 375 degrees. Place French bread slices on a greased foil lined baking sheet. Toast lightly for about 5 minutes. Spray or brush with olive oil and sprinkle with parmesan cheese directly on top of each crouton. Bake about 5 minutes, until cheese melts and croutons brown lightly.

Tear romaine lettuce into bite size pieces and place in a large salad bowl. Toss lettuce with dressing to coat. Place dressed lettuce on individual salad plates and top with shavings of parmesan cheese and garnish with croutons on the side.




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