"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Caesar Salad Recipe

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

Sandra Dill


3 to 4 medium garlic cloves - crushed
1/4 cup fresh lemon juice
1/4 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce
1 tablespoon anchovy paste
1/4 cup fresh grated Parmigiano Reggiano
1 cup extra virgin olive oil
garlic croutons
12 whole anchovy filets
1 head of romaine lettuce

In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, dijon mustard, anchovy paste and cheese until well blended and salt is dissolved.
Slowly add the oil in a thin stream until it is incorporated.
Dressing should have a light, mayonnaise-like consistency. Makes about one cup.
Place clean romaine lettuce in a large bowl, sprinkle on about half of the Parmigiano Reggiano Cheese, a few tablespoons (or to taste) of dressing and toss.
Add more dressing if desired, the remaining cheese, sprinkle on croutons and lay whole anchovies on top.

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