Recipe - Ceasar Salad

1 lg Fresh garlic cloves peeled
(up to 2)
1 tablespoon Lemon juice (or a little
more)
Fresh ground black pepper
1 One half teaspoon Grey Poupon mustard (or add
a little more if needed)
Few dashes of worcestershire
sauce
4 Anchovies (You'll probably
need more, add to taste)
(up to 6)
1 Egg yolk for a small batch
(use the whole egg for a
large batch)
One fourth cup Olive oil; about (up to 1/2)
One half cup Buttermilk; about

Blend all of the above ingredients until smooth. Then blend in:

grated Parmesan or Romano cheese (about One half cup (or more to taste)

Toss with: 1 large head of Torn Romaine and Croutons to taste.

I pour some of the dressing on just the lettuce and toss to see how much
more I need to add. Then I add the additional and the croutons and toss
again. Sometimes I add a little more cheese into the last toss. I use the
canned flat anchovies. Sometimes I add a little more cheese into the last
toss. Whatever is left over I either eat (I love them) or freeze to use in
the next batch of dressing. Don't be afraid to use the anchovies. So many
people don't like them and won't use them. You can't have a ceasar salad
taste without them. (Although I used to make this with blue cheese instead
of anchovies back in my 20s.)

Posted to FOODWINE Digest by Gail Beynon Beynong@AOL.COM on Nov 21, 1997