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Ceasar Salad

November 24, 2010

In my mind everyone likes a “Ceasar Salad” and when I am the cook and serving “my mind” is the only thing that matters anymore.  There have been too many times I make extra dishes due to someone’s request (after I ask them if they have any food allergies, preferences, etc.) and they ask for seconds and thirds of everything they would “never” eat.  This is a simple salad that I think is light enough to go with any meal but also rich in flavor to be a wonderful lunch or dinner.

Caesar Salad

Ingredients

  • 1 Head of Romaine Lettuce (washed and dried)
  • 2 Garlic Cloves (finely chopped)
  • 2-3 Pieces of Bacon (cooked and chopped)
  • 1/2 C.  Olive Oil
  • Juice of 1 Lemon
  • Salt and Pepper (as desired)
  • 8-10 drops of Worcestershire Sauce
  • Anchovies (4-8 Fillets)
  • 1/2 C. Parmesan Cheese (grated)
  • 3-4 T. Red Wine Vinegar
  • Croutons

Preparation

  1. Put all the ingredients (except Anchovies, Lettuce and Parmesan Cheese) in a bowl and whisk.
  2. Put Romaine (broken up) into a large bowl.
  3. If using anchovies, mash and add to dressing.
  4. Pour over the Romaine and toss.
  5. Sprinkle the Parmesan Cheese and Bacon on the top.
  6. Add the Croutons

(Serves 6-8 – as a side)

(Recipe courtesy of a friend in South Miami)

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