Thursday, December 3, 2009

Salad to go with that fantastic Mostaccioli.

Grandma came up with this salad dressing from I think Gourmet magazine. She might correct me on that, but I am pretty sure it's from Gourmet magazine. Either way its the best Caesar dressing I have ever had, and anyone who has had it. All you need is a blender and the ingredients listed, and you are done in about 5 minutes.

Caesar Salad dressing

3 cloves garlic
2 eggs
1 can of anchovies, squeezed dry in a paper towel
1/2 tsp Worcestershire sauce
cayenne and black pepper to taste
1 tbsp balsamic vinegar
1 lemon, juiced
3/4 c extra virgin olive oil
1 1/2 c parmesan cheese

add everything to blender or food processor except oil and cheese. Blend well. Add cheese, and stream oil in as you blend. Makes enough for 1 very large salad, or several small salads. Keeps up to 2 weeks in airtight container in the refrigerator.

Serve over romaine lettuce, parmesan cheese, and croutons. If you like you can add grilled chicken, fish or thinly sliced steak if desired as a meal. Toss well, til lettuce is coated.

**this does have raw eggs in it, so if you are opposed to that, you can boil the eggs for one minute and they will be safe, and still liquid to the point you can use them in this dressing.**

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