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Caesar Salad

Yield 6 to 8 servings


  • 2 heads 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, cut in half
  • Freshly ground pepper
  • Freshly shaved Parmesan cheese
  • Garlic Crostini
  • 1 (2-ounce can) anchovy fillets, drained

How to Make It

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

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

  3. Cut coarse ribs from large leaves of lettuce and discard. Tear leaves into pieces, and place in a large salad bowl. Pour dressing over lettuce; toss gently.

  4. Squeeze juice from lemon halves over salad; shave cheese over salad. Top with Garlic Crostini and anchovies. Serve immediately.