Recipe - Cooking Live Caesar Salad

3 Anchovy fillets
1 Clove garlic, peeled
2 tablespoon Dijon mustard
One half tablespoon Worcestershire sauce
1 tablespoon Balsamic vinegar
Juice of One half lemon
1/3 cup Olive oil
Salt and pepper
One fourth cup Freshly grated Parmesan
1 Head Romaine lettuce,
washed, dried and torn into
pieces
Parmesan shavings

Finely chop the anchovy fillets with the garlic and transfer to a large
bowl. Whisk in mustard, Worcestershire sauce, balsamic vinegar, and lemon
juice. Gradually add olive oil, whisking constantly until vinaigrette
emulsifies (oil and vinegar mixture bind together). Season with salt and
pepper to taste. Stir in the Parmesan. Add the Romaine and toss to coat.
Serve topped with Parmesan shavings.

Yield: 2 to 3 generous servings

NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8820

Posted to MCRecipe Digest V1 #490 by Angele Freeman jfreeman@netusa1.net
on Mar 1, 1997.