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Caesar Salad

Recipe By: N. Jay Sorensen, RD

Serving Size: 24    Preparation Time: 0:15

Categories: Salads

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  3            each egg yolks

  1            tablespoon Dijon mustard

  4            teaspoons garlic powder

  1 ¼       teaspoons anchovy paste

  1 ½       cups vegetable oil

  6            tablespoons red wine vinegar

  2            tablespoons lemon juice

  16         each anchovies -- fillets

  1            cup Parmesan cheese

  2            teaspoons white pepper

  4            heads romaine lettuce -- sliced 1 1/2"

 

To make dressing, blend eggs in mixer at medium speed for 5 minutes. Add mustard, garlic powder and anchovy pasta. Mix until blended. Continue blending and slowly drizzle in oil. When blended, add vinegar, lemon juice and diced anchovies. Blend thoroughly. Add cheese and pepper. Blend thoroughly. Dressing can be refrigerated up to one week. To serve, place lettuce in large bowl. Add 8 oz. dressing. Toss until all leaves are thoroughly coated. Portion salad onto each plate. Sprinkle with Parmesan cheese. Top with croutons. Serve immediately.