River bistro caesar salad-detroit - bon appetit
2 generous s
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Anchovy fillets, minced (or 1 1/2 t anchovy paste) | |
| 1 | large | Garlic clove, pressed |
| 1 | teaspoon | Dijon mustard |
| 1 | teaspoon | Red wine vinegar |
| ¼ | teaspoon | Hot pepper sauce (such as Tabasco) |
| ¼ | cup | Olive oil |
| 1 | Head romaine lettuce, torn into bite-size pieces (about 8 C) | |
| 1 | cup | Purchased croutons |
| ½ | cup | Freshly grated Parmesan cheese (about 1 1/2 oz) |
Directions
Whisk minced anchovies, garlic, mustard, vinegar and hot pepper sauce in large bowl. Gradually add ¼ C olive oil and whisk until thick.
Season dressing to taste with salt and pepper. Add lettuce and toss.
Add croutons and cheese and toss again. Divide salad between plates and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>