Molly’s Sensational Caesar Salad
Makes 1 1/3 Cups Dressing
| Dressing: | |
| 6 | Anchovy filets (canned type) |
| 2 | Egg yolks (fresh or coddled) |
| 2 Cloves | Garlic, minced |
| 1/2 Cups | Grated Parmesan cheese |
| 3 Tbsp | Red wine vinegar |
| 3 Tbsp | Lime juice |
| 2 tsp | Dijon mustard |
| 1 tsp | Worcestershire sauce |
| 6 Dashes | Tabasco sauce |
| 1 tsp | Salt |
| 1 tsp | Freshly ground black pepper |
| ½ Cup | Olive oil |
| ½ Cup | Canola oil |
| Salad: | |
| 6 Cups | Romaine lettuce, torn into bite-size pieces |
| Homemade croutons | |
| Shredded parmesan cheese to garnish |
Combine everything except oils in a food processor and blend until smooth. With machine running, slowly pour in oils in a slow and steady stream. Mixture will emulsify and thicken. Taste and add salt and pepper as needed.
Toss with crisp, clean romaine and garnish with homemade croutons and shredded Parmesan cheese!
Recipe courtesy Molly Fowler, The Dining Diva
Tags: caesar salad
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