Stop Blogging and Cook

DAILY POST JUNE 9th:  HAIL CAESAR SALAD
RELATED POST:  CROUTONS

VEGETARIAN

S H O P

GROCERY
Olive oil
Worchestershire Sauce
Dry mustard
Anchovy fillets, without capers
Kosher or sea salt
Black pepper
Reggiano cheese

GREEN MARKET
Garlic
Romaine lettuce
Lemon

T I M I N G

SERVES:  2
PREPARATION TIME:  8 min, not counting making croutons

1. Make croutons.
2. Mix dressing.
3. Toss lettuce, add garnish.

C O O K  /  P R E P A R E

INGREDIENTS
1 clove garlic
1 TBSP olive oil
1 TBSP lemon
1/4 tsp Worchestershire Sauce
1/4 tsp dry mustard
4, anchovy fillets, without capers, ch0pped
Dash kosher or sea salt
2 – 4 large leaves (or an equivalent amount of smaller leaves) of romaine lettuce, dry & chilled
Grinding of fresh black pepper
1/4 Reggiano cheese

PREPARATION

1. Make croutons.
2. Rub half of garlic clove into bottom of wooden salad bowl.
3. Whisk together oil, lemon, Worchesteshire Sauce, mustard, anchovies & salt.
4. Tear lettuce into bowl; toss well until all leaves glisten.  If lettuce leaves are small, they can be tossed whole.
5. Sprinkle with fresh black pepper.

S E R V E

Plate on salad plates.   Garnish with grated Regiano & croutons.

W O R K P L A C E   L U N C H

Make additional dressing & go off to work with cleaned greens, grated Reggiano & croutons.  Top w/grilled or leftover chicken & you’ve got lunch.