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Ceasar Salad
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Serves/Makes:4 or more

  • 1 head (1 pound) Romaine lettuce washed, drained, and torn into bit-size pieces.
  • 2 tbsp (30 ml). mayonnaise
  • 1 clove garlic, minced
  • 1 tbsp (15 ml). fresh lemon juice
  • 1 tsp (5 ml). red wine vinegar
  • 1 tsp (5 ml). anchovy paste
  • 1/4 tsp (1 ml). Worcestershire sauce
  • 1/4 tsp (1 ml). Dijon mustard
  • 1/4 tsp (1 ml). coarsely ground black pepper
  • 3 tbsp (45 ml). olive oil
  • 1/2 cup (125 ml) 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, and maybe more pepper.
This recipe omits the original coddled or raw eggs but I don't think you'll miss them. It taste just as great as the original Caesar salad recipe.

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