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taste of this Caesar salad and you’ll never accept any
substitutes. Bold, big flavors are king with our own interpretation
of this classic dish. |
Ingredients:
2 Andy Boy romaine hearts, leaves separated
and torn.
1 egg lightly beaten
2 garlic cloves, crushed
3 T fresh lemon juice
1/2 C olive oil
2 t Dijon mustard
1 can finely minced anchovy filets, drained
2 hard-cooked eggs, peeled and quartered
1/2 C freshly grated Parmesan cheese
3/4 C pumpernickel croutons
Freshly Ground Pepper
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Directions:
| 1. |
Rinse the Andy Boy romaine
hearts and dry. Refrigerate wrapped in paper towels for
several hours to crisp leaves. |
| 2. |
Whisk the raw egg, garlic, lemon
juice, Dijon, chopped anchovies and oil together and pour
into the bottom. |
| 3. |
Add the lettuce and hard cooked eggs
and toss thoroughly with the dressing. Add the cheese
and toss again. Sprinkle with the croutons, and generously
sweep freshly ground pepper on top. |
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4 servings |
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