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

Deb and Alan's Caesar Salad Recipe

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This recipe for Deb and Alan's Caesar Salad, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Davenport Fedele 1949
Added: Saturday, August 30, 2008


Caesar Dressing:
1-3 gloves garlic, depending on size, not too overwhelming!
3/4 c. extra virgin olive oil
1/4 tsp. dry mustard
1/2 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/2 tsp. Worcestershire sauce
6 flat anchovy fillets, finely chopped
2 eggs
3 TBSP lemon juice, fresh, if available
1/4 to 1/2c. freshly grated Locatelli Romano cheese

3 heads romaine, washed and hand torn

Fresh croutons*
3 slices bread, cubed [I like wheat or oatmeal, use your preference.]
oil and butter

Prepare romaine. Cover and chill.

Crush garlic into small bowl.Let stand quite a while.
Add remaining ingredients and blend.**

If preparing your own croutons, do so while garlic is sitting in olive oil.

Heat 1/4 c. oil or butter, [or a combination of both for flavor,] in a skillet. Add cubed bread and saute'.
Drain, and set on paper towel.

Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
* I usually buy either Caesar Salad Croutons or garlic and herb croutons.
** I use a hand blender and put the garlic and oil in the provided carafe, [approx 3-1/2 " x 8".]

We always serve this salad as a first course before steak, baked potatoes and red wine!




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