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Classic Caesar Salad Dressing
From Monroe Farm Market
<p>This is a classic, all time favorite recipe. It balances of the tart lemon, garlic and zesty Parmesan cheese with the crisp, almost sweet Romaine leaves. Very yummy. To make a lovely salad (for 6), use 1 – 2 heads of romaine lettuce, 3 cups of croutons (home made or store bought) and 1/2 c of Parmesan cheese. Add a nicely grilled Swift Level steak, and you have a clean, crisp summer dinner.</p>Source: Joy of Cooking (Entered by Jill Young)
4 cloves garlic
1/2 t salt
2 t fresh lemon juice
1 t Worcestershire sauce
salt and pepper to taste
2 - 4 anchovy filets mashed or 1 - 2 t anchovy paste
1/2 cup extra-virgin olive oil
2 eggs gently boiled (coddled)
1 -2 Heads Romaine Lettuce
3 cups croutons
1/2 cup Parmesan cheese
Step by Step Instructions
- Mash garlic and salt to a paste. Whisk in lemon juice, Worcestershire sauce, salt and pepper, and anchovies (or paste).
- Add the olive oil in a slow, steady stream, whisking constantly.
- Whisk in eggs. This recipe calls for the eggs to be gently boiled. I use very fresh eggs from our neighbors farm (nor do I have small children at home), so I do not cook my eggs. Use your own judgement.
- Tear off chunks of romaine leaves into bite size peices (do not use a knife). Toss with croutons and dressing. Sprinkle with Parmesan cheese.
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