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CAESAR SALAD
1 large garlic clove, minced, mashed to a paste with a pinch of salt
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
3 tablespoons sour cream
1/4 teaspoon freshly ground pepper
3 anchovy fillets
1/2 cup olive oil
1/3 cup freshly grated Parmesan
8 cups packed bite-size pieces of Romaine, rinsed and spun dry
In a large bowl stir together the garlic paste, the lemon juice,
the Worcestershire sauce, the mustard, the sour cream, pepper, and
the anchovies. Add the oil in a stream, whisking, and whisk the
dressing until it is emulsified. Stir in the Parmesan, add the
romaine and toss the salad well. Serves 4.
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Caesar 19