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Hal's Caesar Salad

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***Directions***

Tear a head of romaine into large bite sized pcs. Rinse well and wrap in paper towels and refrigerate for an hour or more. Rub a clove of garlic around a wooden bowl. Then mash that clove and one or two others with a fork, together with a half tsp. salt.(non-iodized or kosher). Add four to six flat anchovy fillets and mash those too. Add: 1/2 tsp. coleman's powdered mustard,dash or two worcestershire sauce,dash or two wine vinegar,a few grindings of pepper, juice of half a lemon (sometimes I use lime), sometimes I include a tsp. of oriental dark sesame oil, and the equivalent of an egg, using eggbeaters( use a raw egg, if you want tochance it). Mix until well blended. Remove lettuce from fridge and add. Add three or four rounded tblsp. grated parmesan or Romano(Sometimes I use a sharp swiss). Dig in and toss thoroughly. Throw a few croutons on top and serve immediately. Adjust quantities thwe next time to suit your own taste.. I believe this is a good clone for the original. Hope youlike it. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Halorch@aol.com 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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