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Caesar Salad II (D/P, TNT)
Source: City and Country Home Feb/Mar 1993
Serves: 6

3 tbsp. commercial mayonnaise
1 tbsp. anchovy paste
2 cloves garlic, minced
1 tbsp. Dijon mustard
1 tbsp. lemon juice
2 tbsp. red wine vinegar
1/2 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
1/2 cup extra virgin olive oil

1 cup large croutons
1/2 cup sun-dried tomatoes
12 cups curly endive or romaine lettuce, well washed and dried
2 oz. Parmagiano Reggiano cheese, thinly slivered

For the dressing, combine all ingredients except oil. Whisk in oil slowly. Taste and adjust seasoning. Refrigerate up to 15 minutes before serving. This can also be blended in a blender.

Just before serving, combine croutons and add salad dressing to the lettuce and Parmagiano cheese.

Poster's Notes:
This updated version of Caesar salad does not contain raw egg yolks. Make the dressing ahead but do not toss with the lettuce until just before serving.

Because there is no cheese in the actual dressing, you can omit it when serving it with meat.

Posted by Sylvia Kirshner

Nutritional Info Per Serving: N/A