recipe: Caesar Salad

24 Nov

This salad–while it is a great summer entree–is really good with soup, so it works in the fall and winter, too. I got the recipe years ago from the food section of The Washington Post and I have loved it ever since!

Caesar Salad

Makes: Enough for about four people as a meal or with a soup–more if you’re serving it as a first course with an entrée.

1 head romaine lettuce (or 1 package hearts of romaine)

2 cloves garlic, pressed or finely minced

1 tablespoon mayonnaise 1 teaspoon Dijon mustard

4-6 anchovies, chopped (I know–you think this is gross. Don’t leave them out!)

½ cup olive oil

juice from one lemon

dash Worcestershire sauce

ground pepper to taste

grated Parmesan cheese

 

Mix all ingredients except lettuce and Parmesan cheese and whisk until completely incorporated. Drizzle dressing over lettuce and sprinkle with Parmesan cheese.

You can, of course, turn this into a heartier meal by adding chicken or shrimp. I often make this when I have leftover roasted chicken. It’s really good as a counterpoint to a thick soup, or in the summer with fresh sliced tomatoes on the side and cold chicken.

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