Eggless Caesar Salad
serves 8-10
Use leftover dressing to make broiled shrimp romano and as a sauce for cold roast beef.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 garlic cloves
9 anchovy fillets
4 teaspoons spicy brown mustard
1/2 cup wine vinegar
1 cup olive oil
2 heads Romaine lettuce, torn into bite-sized pieces
1/4 cup freshly grated parmesan
2 cups garlic croutons
prep: 5 minutes
total: 5 minutes
large wooden salad bowl
fork
1. In a large wooden salad bowl mash the garlic and anchovies with the back of a fork. Mix in the mustard and vinegar. Slowly beat in the olive oil.
2. Toss the lettuce with 3/4 cup of the dressing. Sprinkle with the parmesan and the croutons and toss again.
