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Peg’s Caesar Salad
1 clove fresh garlic
1 head romaine
3/4 tsp. salt
1/4 tsp. dry mustard
Generous grating of black pepper
5 fillets of anchovies, cut up small or mashed to a paste
1 1/2 Tbsp. red wine vinegar
3 Tbsp. good olive oil
Juice from 1/2 lemon
2 - 3 Tbsp. grated Reggiano Parmesano cheese
Smash garlic clove and rub bowl all over with it. Discard all but the
tiniest shreds that are left clinging to the bowl. Wash, dry and break
up the romaine into 2" pieces and place in bowl. Sprinkle over it the salt,
dry mustard, pepper and the anchovies. Add the vinegar, oil and lemon juice.
Add the grated cheese and toss well.