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Caesar Salad

Yield 4 servings
family favorite

Ingredients

  • 1 large head romaine lettuce
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1 large clove garlic, crushed
  • 1 lemon, halved
  • Freshly ground pepper
  • 1/4 cup freshly grated Parmesan cheese
  • Garlic Croutons
  • 1 (2-ounce) can anchovy fillets, drained (optional)

Nutrition Information

  • calories 530
  • fat 52.5 g
  • cholesterol 44 mg
  • sodium 963 mg

How to Make It

  1. Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Place romaine in a large zip-top plastic bag; chill at least 2 hours.

  2. Combine olive oil and next 5 ingredients in a jar. Cover tightly, and shake vigorously. Set aside.

  3. Cut coarse ribs from large leaves of romaine; tear leaves into bite-size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until coated.

  4. Squeeze juice from lemon halves over salad. Grind a generous amount of pepper over salad; sprinkle with cheese. Toss salad. Top with Garlic Croutons and, if desired, anchovies. Serve salad immediately.