Caesar Salad (Warner)
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
garlic cloves
|
*
|
| 8 | each |
anchovy fillets
|
*
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | small |
eggs
|
|
| 1 | large |
romaine lettuce
|
*
|
| ⅔ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
garlic cloves
|
*
|
| 8 | each |
anchovy fillets
|
*
|
| 15 | ml |
dijon mustard
|
|
| 1 | small |
eggs
|
|
| 1 | large |
romaine lettuce
|
*
|
| 158 | ml |
Parmesan cheese
|
|
Directions
With the motor running, drop garlic cloves into the bowl of a food processor fitted with the steel blade.
Mince, then add anchovies and process to combine.
With the motor running, add oil in a thin stream until thickened.
Add lemon juice and egg; process a few seconds to combine.
Tear lettuce leaves into manageable pieces and place in a large salad bowl.
Add dressing and toss. Sprinkle with Parmesan cheese, toss again, and top with croutons.
Serve at once, passing the pepper mill for each person to add to taste.
