464499 ceasar salad dressing

1 servings
Anchovies, mashed to paste
½  Lemon, squeezed
Heaping tbsp. Dijon mustard
1 tablespoon Minced garlic
Egg yolk
 dash Worcestershire sauce
  Fresh ground pepper
  Romano cheese
2 pints Olive oil
Part red wine vinegar
30  Croutons

In wooden bowl mash 4 anchovy filets with fork. Stir in each of the following ingredients one at a time making sure it is well combined before adding next ingredient: lemon, Dijon mustard, minced garlic, egg yolk, Worcestershire sauce, freshly ground pepper. Add olive oil and red wine vinegar in proportion above until you have reached the degree of bite you like to your dressing. Pour over Romaine lettuce, sprinkle on Romano cheese and add croutons. If you prefer croutons may be mashed into dressing (no more than 6) and Romano mixed in dressing before serving. Submitted By BARRY WEINSTEIN On 04-23-95

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