Betty's Favorite Caesar Salad
1 tablespoon Dijon mustard
1 tablespoon anchovy paste, or 3-4 anchovy fillets
1 clove garlic, grated
4 or 5 drops fresh lemon juice
4 or 5 drops Worcestershire Sauce
¼ cup extra virgin olive oil
¼ cup grated Parmigiano Reggiano plus a few shards grated
Freshly ground black pepper
Place all ingredients except olive oil and cheese in a mini-processor and blend for a few seconds. Add the olive oil and blend to combine.
Toss with chopped Romaine Lettuce. Add grated cheese and toss. Add croutons and freshly ground black pepper and toss. Top with shards of Parmigiano. Enjoy!
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Posted by Betty Bannerman Busciglio
Labels: Caesar salad, cooking, French baguette, recipe
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