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Gene Goycochea's Caesar Salad


1 egg
1/2 lemon; juice of
1 inch anchovy paste
1 large dab mustard
1 tablespoon worcestershire sauce
3 plump garlic cloves; (or more)
freshly ground black pepper; to taste
olive oil; (~1/2 - 2/3 c. for
-- large bowl)
romaine lettuce
freshly grated parmesan cheese

1.Mix up the dressing in the bowl you plan to serve from: blend raw egg, lemon juice, anchovy paste, mustard, worcest. sauce, garlic (through a press or very finely minced), and pepper. Add olive oil in a thin stream, stirring constantly. 2.Adjust seasonings to taste. 3.Toss dressing with lettuce, cheese and croutons. 4.Serve immediately. this recipe is as close as it gets to authentic, i use this recipe, I also eat at the real ceasars restaurant often, this tastes just like the real thing....Ceasars is about 8 miles from my home.... Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Gene Goycochea on Feb 22, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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

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