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Caesar Salad Dressing

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  • 1 Clove garlic
  • 1 pn Salt
  • 3 Anchovy filets
  • 2 tb Lemon juice
  • 1 ts Worcestershire sauce
  • 1 ts Dijon mustard
  • 1/4 ts Ground pepper
  • 1/2 c Olive oil
  • 1/3 c Freshly grated parmesan
  • 8 c Torn Romaine, about
  • Croutons


Mash one clove garlic against the side of a wooden salad bowl using a fork and a pinch of salt. Right in the bowl add 3 anchovy filets and mash them with the garlic. Add lemon juice, Worcestershire sauce, Dijon mustard, and ground pepper. Whisk this well all together and add olive oil, in a stream, whisking until all is added and emulsified. Stir in parmesan. Add about 8 cups of torn Romaine Toss until all is coated. Serve with croutons. Posted to EAT-L Digest 30 October 96
Date: Thu, 31 Oct 1996 17:00:10 -0800
From: Pamela Ramsey <risha@EROLS.COM>