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Cathy Loup's Caesar Salad


1 large head romaine
2 anchovy fillets
2 garlic cloves; (2 to 3)
1/4 teaspoon salt
1/4 cup olive oil
1/2 lemon; juice of
1 teaspoon Dijon mustard
2 dashes Worcestershire
1/4 cup freshly grated Parmesan

garlic croutons (crisp bread cubes in a low oven; heat a little olive oil in a skillet, add a crushed garlic clove, saute long enough to flavor the oil, then saute bread cubes until brown) Mortar anchovies, garlic & salt into a paste. Whisk in other ingredients. Toss with the romaine, grind on fresh pepper, garnish with croutons & sprinkle with a little more grated Parmesan. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Cathy Loup on Feb 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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