Anne’s Anchovy-less Caesar Salad Dressing

This one is for all of you who hate anchovies as much as I do!  I’ve sampled really fresh, marinated ones in Italy, sorry, they still taste like anchovies!  It’s OK though, my husband adores the little morsels!  The garlic gives it a really good punch. Anne gave me her recipe a really long time ago and we make the dressing often as you can tell from the stained, well-used recipe in the photo. Get out the romaine, parmesan and homemade croutons.

Makes approximately 1 cup

1 egg
2 garlic, coarsely crushed
2 Tbsp. red wine vinegar
9 Tbsp. EVOO
Dash of salt to taste
½ tsp. sugar
¼ tsp. pepper
½ tsp. Dijon mustard
1 ½ tsp. lemon juice
2-4 drops of Tabasco
2-4 drops of Worcestershire sauce

Combine everything but the oil in a blender. Blend well. Slowly drizzle in the oil until well emulsified. Pour into a jar & keep chilled for up to 3 or 4 days.

Toss with romaine lettuce leaves, a generous sprinkling of Parmesan cheese & croutons, toss again.  Enjoy!

If you would like to make your own croutons, please go to Homemade Croutons.  Featured image shows salad with toasted Italian bread drizzled with EVOO…also fabulous!

Phyllis Signature

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