Holli’s Garlicky Caesar Salad

serves 4 as a starter

 

2-3 cloves garlic, preferably pressed

2 anchovy fillets, chopped and mashed

3/4 cups freshly shredded parmesan cheese

1/3 cup fresh lemon juice

1/2 teaspoon white wine vinegar

1 egg

1/3 cup extra virgin olive oil (can also substitute part with canola oil for a lighter flavor)

1 head or 1 container romaine lettuce

 

In a small bowl mash garlic and anchovies into a paste. Add lemon juice, vinegar, beaten egg and oil - mix well with fork or whisk. Add parmesan cheese - mix. Add fresh ground pepper to taste. Pour over lettuce, toss well.

 

Notes:

The dressing will keep in the fridge for at least 2 days, you might need to freshen up with a little lemon juice or oil to refresh flavors. 1 hard boiled chopped egg can be added and tossed in, makes the salad a little richer.

This goes extremely well with the Tuscan Eggplant Stacks. Serve on the same plate so the dressing can mix a little with the eggplant - very tasty.