recipe: Caesar Salad

29 Mar

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. Make croutons if you have some French bread laying around: cut it into cubes, sauté in garlic and olive oil, then toast in a 250-degree oven until brown.

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.

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