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(15) Sunday Eggless Caesar Salad
Recipe By : From Dinner's Ready by Andrew Schloss with Ken Bookman
Serving Size : 8 Preparation Time :0:00
Categories : Suzy
Amount Measure Ingredient -- Preparation Method
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3 cloves garlic -- coarsely chopped
9 anchovy fillets
4 teaspoons spicy brown mustard
1/2 cup red wine vinegar
1 cup olive oil
salt and pepper to taste
2 heads romaine lettuce, torn into -- bite-size pieces
1/4 cup -- grated
2 cups garlic croutons
Mash the garlic and anchovies in a large wooden salad bowl with the back of a
fork. Mix the mustard and vinegar. Slowly beat in the olive oil. Season with
salt and pepper. Reserve 3/4 cup of this dressing and toss the lettuce with
the rest. Sprinkle with the Parmesan cheese and the croutons and toss again.
Serve immediately.
Makes 8-10 servings, plus enough to:
Reserve 6 tablespoons dressing for Broiled Scampi Romano, on Monday, and
Reserve 6 tablespoons dressing for Cold Roast Beef with Two Sauces on
Wednesday.
REG #4 Shared by SuzyWert, Indiana USA
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