Rosalie’s Caesar Salad:
6 garlic cloves
One-to-two 1-½ oz. (50 g) cans anchovies, drained
1 c. olive oil
2 tsp. dry mustard
¼ c. fresh lemon juice (see Note)
⅓ c. red wine vinegar
1-½ tsp. Worcestershire sauce
2 dashes hot pepper sauce (Rosalie uses Tabasco)
Chilled Romaine lettuce, as needed
Freshly grated or shaved Parmesan cheese, as needed
Croutons, commercially made or Nicole’s Special Croutons, as needed
In a food processor or wide-based blender, combine all ingredients except Romaine lettuce, Parmesan cheese, and croutons. Toss with crisp, chilled lettuce just until leaves glisten, sprinkling with fresh Parmesan and with croutons. Serve at once.
Note: Rolling room-temperature lemons over a flat surface as you apply pressure with the palm of your hand will extract the maximum amount of juice by breaking up the tough membranes within.
|Did you know you should always store anchovies in the|
refrigerator? That applies even if the can is unopened!
|The first Caesar Salad was made with whole leaves.|
I prefer mine chopped into 1-1/2-in. squares
|Toss with dressing, sprinkling with grated or shaved Parmesan|
|Croutons provide the finishing touch! See my recipe, below|