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    Randi39s Best Caesar Salad - part 2

    Source of Recipe

    Randi Carnahan

    List of Ingredients

    • 1 large egg
    • 1 tsp. Worchestershire sauce
    • 2 TBSP fresh lemon juice
    • 3 cloves garlic, crushed
    • 1/4 tsp salt
    • 1 tsp freshly ground pepper
    • 1 tsp dijon mustard
    • 1/3 cup virgin olive oil
    • 2 medium heads romaine lettuce.
    • 3/4 cup parmesan cheese, grated
    • 4 flat anchovies, minced


    1. Bring a small pot of water to a boil, and cook for exactly 45 seconds. Immediately remove from heat and let it cool.

    2. Mix Worchestershire sauce, lemon juice, garlic, salt & pepper, anchovy, and mustard in a bowl.

    3. Crack open coddled egg and add to the mixture above, whisking until smooth.

    4. Slowly add oil in a steady stream while constantly whisking until smooth. If oil is added to quickly, dressing will separate!

    5. Tear romaine into 1/2 inch pieces after removing outer leaves, and place in a large, preferably wooden bowl.

    6. Add 1/2 of the dressing, toss, then add remaining dressing, parmesan cheese, and croutons. Toss again until well blended. Serve on chilled plates.






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