Zesty Caesar Salad

in Recipes

Submitted by Diana K.


1 lemon
1 ½ cups extra virgin olive oil
½ pack of anchovies w/capers
½ teaspoon Dijon mustard
2 tablespoons mayo
Teaspoon minced garlic (optional)
Large head Romaine lettuce
Croutons (optional)
Cup of Paraggiano Reggiano cheese

In a cuisinart (or by hand) grind together the anchovies/capers with the juice of one whole lemon, the mustard and garlic
Let ingredients sit while you trim, chop and wash the lettuce, then chill lettuce in fridge
Mix the olive oil and mayo into the anchovy mixture until creamy, chill until ready to serve
Mix the salad with dressing then add shredded Parmaggiano Reggiano cheese
Serves four