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!
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
In a jar with tight lid (tupperware works wonders too), combine olive oil, garlic, mustard, Worcestershire sauce, anchovies, capers, anchovy oil, and lemon juice.
Screw lid tightly on jar (or snap on lid) and shake vigorously. Taste and correct seasoning to taste. Refrigerate until ready to use.
When ready to serve, tear romaine and dress salad with as much dressing as needed. Season with additional S&P to taste.