| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
|
Lemon ; juice of |
| 1 |
|
Inch anchovy paste |
| 1 |
lg |
Dab mustard |
| 1 |
tb |
Worcestershire sauce |
| 3 |
|
Plump garlic cloves; (or more) |
|
|
Freshly ground black pepper; to taste |
|
|
Olive oil; (~1/2 – 2/3 c. for large bowl) |
|
|
Romaine lettuce |
|
|
Freshly grated parmesan cheese |
|
|
Croutons |
INSTRUCTIONS
1.Mix up the dressing in the bowl you plan to serve from: blend raw
egg, lemon juice, anchovy paste, mustard, worcest. sauce, garlic
(through a press or very finely minced), and pepper. Add olive oil in
a thin stream, stirring constantly.
2.Adjust seasonings to taste.
3.Toss dressing with lettuce, cheese and croutons.
4.Serve immediately.
this recipe is as close as it gets to authentic, i use this recipe, I
also eat at the real ceasars restaurant often, this tastes just like
the real thing....Ceasars is about 8 miles from my home....
Posted to bbq-digest by Gene Goycochea <barbecue@home.com> on Feb 22,
1999, converted by MM_Buster v2.0l.
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