Caesar Salad - Rachael Ray

By á-46

Ingredients

• Recipe courtesy Rachael Ray
• 1 (2 ounce) tin anchovy, drained
• 4 large cloves garlic, cracked away from skins and finely chopped
• 1/2 cup extra-virgin olive oil
• 2 teaspoons (several drops) Worcestershire sauce
• 1 lemon, juiced
• 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
• Coarsely ground black pepper, to your taste
• 1/2 cup (a couple of handfuls) grated Parmigiano
• 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped
• 1 loaf garlic bread, homemade or store bought

Preparation

Step 1

Combine anchovies, garlic, and oil in a saucepan. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil.

Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty.

Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.