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Caesar Salad
Updated On: Dec 26, 2018

Caesar Salad

4 cups of croutons

6 firm heads of Romaine lettuce 2 18oz pkgs. Of hearts of Romaine

4 tablespoons red wine vinegar plus more for dressing

4 tablespoons lemon juice

8 cloves garlic

8 anchovy fillets

2/3 cup extra-virgin olive oil

2 tablespoons Dijon mustard

2 hard-boiled egg yolks

1 teaspoon salt

1 teaspoon Worcestershire sauce

2 cups Parmigiano-Reggiano cheese

 

Combine 4 tablespoons vinegar, lemon juice, garlic, and anchovies in a blender until smooth.  Add 2/3-cup olive oil if not enough liquid to move mixture in blender.  Add mustard, hard-boiled egg yolks, salt, Worcestershire sauce, pepper and remaining olive oil, if any.  Blend until creamy.  If too tangy, add a splash or two of olive oil.


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This website is dedicated to promotion of the Norwalk Professional Firefighters Association as well as the promotion of the Norwalk Fire Department.  The site is also dedicated to the assistance of other IAFF locals when the need arises.  The site was designed and is managed by Local 830 members.
 
 
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