Cooking live caesar salad

Yield: 1 Servings

Measure Ingredient
3 \N Anchovy fillets
1 \N Clove garlic, peeled
2 tablespoons Dijon mustard
½ tablespoon Worcestershire sauce
1 tablespoon Balsamic vinegar
\N \N Juice of 1/2 lemon
⅓ cup Olive oil
\N \N Salt and pepper
¼ cup Freshly grated Parmesan
1 \N Head Romaine lettuce, washed, dried and torn into pieces
\N \N Parmesan shavings

Finely chop the anchovy fillets with the garlic and transfer to a large bowl. Whisk in mustard, Worcestershire sauce, balsamic vinegar, and lemon juice. Gradually add olive oil, whisking constantly until vinaigrette emulsifies (oil and vinegar mixture bind together). Season with salt and pepper to taste. Stir in the Parmesan. Add the Romaine and toss to coat.

Serve topped with Parmesan shavings.

Yield: 2 to 3 generous servings NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8820 Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@...> on Mar 1, 1997.

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