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1 clove garlic, cut in half
8 anchovies fillets, cut up
1/3 cup olive or vegetable oil
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground mustard
Freshly ground pepper
1 bunch , large or 2 small bunches Romaine lettuce, torn into bite-size pieces (10 cups)
1 cup garlic flavored croutons
1/3 cup grated Parmesan cheese
1. Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired.
2. Mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in salad bowl.
3. Add romaine; toss until coated. Sprinkle with croutons and cheese; toss.
*2 teaspoons anchovy paste can be substituted for the anchovy fillets.
VARIATIONS:
Chicken Caesar Salad: Broil or grill 6 boneless, skinless chicken breast halves (page 277); slice diagonally and arrange on salads. Serve chicken warm or chilled.
Shrimp Caesar Salad: Broil or grill 1 pound peeled deveined large shrimp (page 320); arrange on salads. Serve shrimp warm or chilled.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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