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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bitey Ceaser Salad Recipe

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This recipe for Bitey Ceaser Salad is from All the way HEY!, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs ground black pepper

1 Tbs ground mustard

1 Tbs Dijon prepared mustard

2 Tbs Worcestershire

1 half lemon

1 Tsp. anchovy paste

1 egg

6 cloves garlic minced

Olive oil

3 hearts Romaine lettuce torn into bite size pieces

1/2 to 3/3 cup shredded Parmesan cheese

Croutons
Directions:
Directions:
Mix the first 8 ingredients (including the raw egg) into a large salad bowl.

Beat together with a fork and add olive oil until you get the desired amount of dressing.

Toss in lettuce, parmesan and croutons.

Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Min
Personal Notes:
Personal Notes:
When she was young, Lucy would ask that I don't make the salad to "bitey." I think she acquired a taste for it. Now I can't make it bitey enough.

 

 

 

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