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No Anchovy Caesar Salad


1 head romaine lettuce, washed and chopped
1/2 cup croutons
1/2 cup Parmesan cheese, grated
1/4 cup lemon juice
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 tablespoon worcestershire sauce
2 cloves garlic, minced
salt and pepper

In a large salad bowl, combine lettuce, croutons, and Parmesan cheese. Set aside. In a small bowl, whisk together lemon juice, mustard, olive oil, worcestershire sauce, garlic, and salt and pepper to taste. This is not an emulsified dressing, so just whisk lightly. Pour just enough of the dressing to coat the greens. Garnish with more Parmesan if desired. Serve immediately.




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.