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Caesar Salad #12

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  • 1 lg Head romaine
  • 2 Anchovy fillets
  • 2 Garlic cloves; (up to 3)
  • 1/4 ts Salt
  • 1/4 c Olive oil
  • 1/2 Lemon ; juice of
  • 1 ts Dijon mustard
  • 2 ds Worcestershire
  • 1/4 c Freshly grated Parmesan


garlic croutons (crisp bread cubes in a low oven; heat a little olive oil in a skillet, add a crushed garlic clove, saute long enough to flavor the oil, then saute bread cubes until brown)
Mortar anchovies, garlic & salt into a paste. Whisk in other ingredients. Toss with the romaine, grind on fresh pepper, garnish with croutons & sprinkle with a little more grated Parmesan.
Posted to bbq-digest by Cathy Loup <> on Feb 21, 1999, converted by MM_Buster v2.0l.