Legend has it that this well-know salad was created by Caesar Cardini, an Italian chef who owned a restaurant in the border town of Tijuana, Mexico.
Caesar Salad
1 cloves garlic, cut in half
8 anchovy fillets, cut up*
1/3 cup olive or vegetable oil
3 tablespoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground mustard
Freshly ground pepper
1 large or 2 small bunches romaine, torn into bite-site pieces (10 cups)
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese
1. Rub large wooden salad bowl with cut cloves 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. Serve immediately.
*2 teaspoon anchovy paste can be substituted for the anchovy fillers. – Betty Crocker
Photo courtesy: readersdigest
