Ahh…Caesar


And the taste goes on.  Love salad, love Caesar.  There was apparently a recipe from the 70s or 80s in The (Washington) Post that had no dairy in it for the mouth watering, delicious Caesar Salad. It is great that I can make this recipe and enjoy it!

Ingredients:

2 tbsp extra virgin olive oil
1 clove garlic, crushed (or jarred garlic, if needed)
1 tin anchovy fillets with capers, coarsely chopped, reserve oil (if you can’t find these, just remember to add capers, chopped later)
1 tsp dry mustard
1 tsp Worcestershire sauce
Juice of 1 lemon
S&P

caeser_ing
Directions:

In a jar with tight lid (tupperware works wonders too), combine olive oil, garlic, mustard, Worcestershire sauce, anchovies, capers, anchovy oil, and lemon juice.

dressing_raw

Screw lid tightly on jar (or snap on lid) and shake vigorously. Taste and correct seasoning to taste. Refrigerate until ready to use.

dressing_blended
When ready to serve, tear romaine and dress salad with as much dressing as needed.  Season with additional S&P to taste.

caesar_final

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