Caesar Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Romaine, washed DRIED THOROUGHLY, torn into bite-sized pieces
½ C. Croutons
5 Cloves of Garlic
1 t. Salt for the bowl
1 Egg, coddled
½ t. Worcestershire
½ t. Salt
1 t. Ground Pepper
6 T. Olive Oil
2 T. Red Wine Vinegar
1 T. Fresh Lemon Juice
½ C, Parmesan, grated
1 t. Dry Mustard
1 Can Flat Anchovies (or more to taste)
* May use 1 T. whole Mayo instead of coddled egg
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Directions: |
Directions:There is nothing like a really good Caesar Salad. This recipe is vibrant and full of flavor with an abundance of garlic, lemon juice and anchovies. Nothing wimpy about this one!
Rub wooden bowl with 1 clove of minces garlic and salt. Tear romaine into the bowl. Drain the anchovies and use the oil in the can as part of the olive oil. Cut anchovy fillets in half or thirds. Mix in everything else except the cheese, anchovies and croutons. Add to the bowl and toss. Add the remaining ingredients and toss well.
I can't stress enough how important it is to dry the lettuce well. Any water will dilute the dressing and will lose its fantastic flavor. |
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Number Of
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Number Of
Servings:4 as a side |
Personal
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Personal
Notes: This was always a family favorite whether enjoying it at home made by my Bubby or mom or prepared table-side at the Top of the Park and the Edgewater Hotel in Madison. This particular recipe was perfected by one of our dearest friends, Elaine Gauss and I think of her every time I make it. : )
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