"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Caesar Salad Recipe

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This recipe for Caesar Salad, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Danny Boyle

Category:
Category:

Ingredients:  
Ingredients:  
3-4 sliced cloves of garlic
1 can flat anchovies, with packing oil
Juice of 1 lemon
1 coddled egg
1 tsp Dijon mustard
Generous dash of Worcestershire sauce
Dash of Tabasco sauce
1/2 cup light vegetable oil (do not use olive oil; too fruity)
1 cup freshly grated Parmesan cheese
Rinsed and Chopped Romaine Lettuce (3-4 hearts)
Croutons

Directions:
Directions:
The secret to success, taught to me by a chef friend many years ago, is to toss your prepared (chopped) hearts-of-Romaine with a generous amount of grated parmesan cheese before you dress the greens. This allows even distribution and avoids clumping of the cheese. Then add croutons and toss the salad with the dressing just prior to serving.

This dressing may be prepared several hours in advance and refrigerated until ready to use. I don't prepare more than 6 hours in advance; best if freshly made. If prepared ahead of time the dressing will "separate" so do remember to re-combine before adding to salad.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is not a good recipe for Dustin who doesn't like the "fishy" taste of Caesar dressing. Personally, I think it's delicious and usually a crowd-pleaser.

 

 

 

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