Caesar Salad Recipe
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Category: |
Category: |
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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
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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. |
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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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