Who'd of thought that grilling the romaine lettuce before making a
Cesar salad would make such a huge difference. I hope you try it the
next time you make a Cesar salad.

Here's what I did
http://www.kokoscornerblog.com/mycor...sar-salad.html

or
http://tinyurl.com/95esqbo

In the meantime, here are a couple of Cesar salad dressing recipes.

I've made them both, and they are great, but prefer the egg yolk one.

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Cesar Salad Dressing Two

salads/salad dressings

4 anchovy fillets

2 egg yolks

1 tablespoon dijon mustard

2 lemons, juiced

1/2 cup extra-virgin olive oil

1/4 cup freshly grated parmesan, plus extra; for garnish

freshly ground black pepper

Put the anchovies, egg yolks, mustard, lemon juice, into a blender and
process. Slowly add the olive oil while processing, process until the
mixture is smooth. Remove from blender and stir in the Parmesan, a
pinch of salt and a couple of grinds of black pepper; Refrigerate the
dressing if you will not be using it right away.

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Homemade Caesar Salad Dressing

salads/salad dressings

2 small garlic cloves, minced

1 teaspoon anchovy paste

2 tablespoons freshly squeezed lemon juice,

1 teaspoon dijon mustard

1 teaspoon worcestershire sauce

1 cup mayonnaise, best quality

1/2 cup freshly grated parmigiano-reggiano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon
juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise,
Parmigiano-Reggiano, salt and pepper and whisk until well combined.

Notes: By Jennifer Segal, Recipe adapted from Gourmet magazine

Make 1 1/3 cups

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koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com