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
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!