Caesar Salad
From Recipes
| Summary | |
|---|---|
| Prep time | 45 min + soaking overnight |
| Cook time | 15 min |
| Source | Elaine Hanson |
| Yield / serves | 4-6 servings |
| Rating | (unrated) |
Ingredients
- 2 egg yolks
- 2 T wine vinegar
- 2 T lemon juice
- 1/4 t dry mustard
- 1/8 t Worcestershire sauce
- 1/2 c Parmesan cheese, grated
- 1 c Pepperidge classic Caesar croutons
- 1 head Romaine lettuce
Dressing
- 1/2 c extra-virgin olive oil
- 2-3 cloves garlic
- 3-4 anchovy fillets
Preparation
Add the garlic cloves to the oil, and allow to soak overnight.
Mash the anchovies into a bowl that has been rubbed with garlic.
Mix the first 5 ingredients together in a saucepan and cook over low heat until it thickens, stirring frequently/constantly. Cool.
Pour the cooled egg mixture into a blender with the oil, garlic and anchovies; blend. Toss lettuce with dressing and Parmesan. Top with croutons.
