Caesar Salad
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 garlic cloves , chopped
4 anchovy fillets
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons fresh lemon juice one small lemon
1 teaspoon worcestershire sauce
3 dashes hot sauce like Tabasco
1 1/2 tablespoons Dijon mustard
2 large egg yolks
1/2 cup extra-virgin olive oil or canola oil
2 heads romaine lettuce , outer leaves discarded, inner leaves washed and dried   ten
1 cup freshly grated parmesan cheese or rom
croutons to garnish

Preparation

1 In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt. 2 Stir in egg yolks and Dijon mustard. 3 Add anchovies, and grind to a paste. 4 Add lemon juice, Worcestershire, hot sauce and season with pepper. 5 Slowly whisk in olive/canola oil until dressing is creamy. 6 Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. 7 Sprinkle croutons over salad.

About


A popular salad made from romaine lettuce, croutons, Parmesan cheese coated in a creamy anchovy dressing. The dish is commonly attributed to Caesar Cardini, an Italian-born Mexican chef, though stories vary. Some people leave out the anchovies, though many people agree that a Caesar salad isn't a Caesar salad without them. Some even top the salad with whole anchovy fillets.