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Caesar Salad


1 head Romaine lettuce washed, drained, and torn into bit-size pieces.
2 tablespoon mayonnaise
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tsp. red wine vinegar
1 tsp. anchovy paste
1/4 tsp. Worcestershire sauce
1/4 tsp. Dijon mustard
1/4 tsp. coarsely ground black pepper
3 tablespoon olive oil
1/2 cup grated parmesan cheese
salt

Place lettuce in large salad bowl.

In small mixing bowl, combine mayo, lemon juice, garlic, anchovy paste, worcestershire sauce, vinegar, mustard, and pepper till blended well.

Whisk in the olive oil.

Pour dressing over lettuce and toss well.

Add croutons and cheese and toss again.

Season to taste with salt.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.