Tuesday, January 10, 2012


My sister Lee made this super delicious Caesar salad. It had a nice zesty, lemony flavor. I'll be using her recipe next time I'm craving a salad.


2 cloves of garlic, very finely mashed into a paste with 1/4 tsp. coarse salt

1 TBSP. anchovies, rinsed, patted dry and finely minced
2 tsp. finely grated lemon zest
2 TBSP. fresh lemon juice
1 TBSP. red-wine vinegar
1 TBSP. Dijon mustard
1/2 cup extra-virgin olive oil

Freshly ground black pepper, to taste

3 hearts romaine lettuce, leaves separated, rinsed and patted dry
1 large egg, boiled for 1 minute
3 TBSP. freshly grated Parmesan cheese

2 cups croutons, homemade or store-bought

Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.

Recipe by Sheila Lukins

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