“This recipe has been in my family for years, incredibly rich, you will not be able to enjoy another caesar salad ever again, because nothing compares. On another note, Caesar Salad originated in Mexico at the restaurant that bares it’s name”.
- 3 garlic cloves
- ¾ cups mayonnaise
- 4 anchovies
- 2 tablespoons parmesan cheese, grated
- ⅓ cup parmesan cheese, grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- ¼ cup olive oil
- 4 cups croutons
- 1 lg romaine lettuce, bite size pieces
Mince 3 garlic cloves in processor.
Add majonnaise, anchovies, 2 tablespoons parmesan cheese, lemon juice,
worcestershire sauce and mustard and process to blend.
Tranfer to a medium bowl, add salt and pepper.
Place lettuce in large bowl. Toss with enough dressing to coat.
Add remaining parmesan and croutons and toss gently to blend.
Divide between four plates and serve.
Notes : Don’t make this too early, or leave for too long, this salad wilts surprisingly fast, and will soon turn to a mushy mess. My suggestion is to make this just before serving.
Source : Bon Appetit : February 1996 (Slightly refined over the years)
Servings/Yield : 4 servings
Rating : 5 out of 5
Cuisine : North American : Mexican (Most people assume that it’s Italian)
Course : Salad
Nutritional notes : Per serving: 2288 Calories (kcal); 203g Total Fat; (75% calories from fat); 31g Protein; 115g Carbohydrate; 58mg Cholesterol; 2151mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates
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