"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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

Pat Simmons
Added: Tuesday, June 16, 2009


1 1/2 Head Romaine Lettuce
shredded parmesan cheese
3-5 cloves garlic (pulverized)
1 can anchovies (oil included)
3 Tbsp. olive oil
1 egg yolk
dash Worchestershire sauce
heaping teaspoon dijon mustard
1/2 c. olive oil
dash tabasco sauce
lemon juice (a little at a time up to 1/4 c. max.)

Cut lettuce into bite sized pieces. Pulverize garlic cloves with 3 tablespoons olive oil and 1 can anchovies in a small food processor. Add egg yolk, Worcestershire, dijon mustard, olive oil, Tabasco, lemon juice and mix again in small food processor. Taste, then add more oil, mustard or lemon juice to desired taste. Mix dressing only about 15 minutes prior to serving. Pour over chopped romaine lettuce. Add croutons and grated parmesan cheese. Mix and serve immediately. Serves about 10.




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