| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Fresh garlic cloves peeled (up to 2) |
| 1 | tb | Lemon juice (or a little more) |
| Fresh ground black pepper | ||
| 1 1/2 | ts | Grey Poupon mustard (or add a little more if needed) |
| Few dashes of worcestershire sauce | ||
| 4 | Anchovies (You'll probably need more, add to taste) (up to 6) | |
| 1 | Egg yolk for a small batch (use the whole egg for a large batch) | |
| 1/4 | c | Olive oil; about (up to 1/2) |
| 1/2 | c | Buttermilk; about |
INSTRUCTIONS
Blend all of the above ingredients until smooth. Then blend in: grated Parmesan or Romano cheese (about 1/2 cup (or more to taste) Toss with: 1 large head of Torn Romaine and Croutons to taste. I pour some of the dressing on just the lettuce and toss to see how much more I need to add. Then I add the additional and the croutons and toss again. Sometimes I add a little more cheese into the last toss. I use the canned flat anchovies. Sometimes I add a little more cheese into the last toss. Whatever is left over I either eat (I love them) or freeze to use in the next batch of dressing. Don't be afraid to use the anchovies. So many people don't like them and won't use them. You can't have a ceasar salad taste without them. (Although I used to make this with blue cheese instead of anchovies back in my 20s.) Posted to FOODWINE Digest by Gail Beynon <Beynong@AOL.COM> on Nov 21, 1997
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