Caesar Salad

Author: Dave & Sandy
Serves 2


¼ tsp. sea salt 2 cloves garlic
1 ½ Tbs. lemon juice ½  tsp. dry mustard
2 Tbs. olive oil 2 slices bread
Tabasco sauce ½  head Romaine lettuce
½ can anchovy fillets, cut into pieces

Clean lettuce, tear leaves into pieces, and dry carefully.  Refrigerate until ready to serve.

Remove crusts from bread.  Toast lightly in toaster.

Peel and slice one clove of garlic.  Saute in ½  Tbs. olive oil until golden.  Remove garlic from pan and discard.

Cut bread into croutons, and saute in flavored oil until browned on all sides.  Set aside.

In small dish, whisk lemon juice with salt and mustard,  Add garlic, Tabasco sauce, and olive oil (can substitute ½  Tbs. mayonnaise for part of oil).

Combine lettuce, dressing, and anchovies.  Mix well.  Add croutons and mix again.

Notes and Variations

5/90 VG


NYT p. 416.