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Dargan Caesar Salad - recipe

July 23, 2006

6 tablespoons extra virgin olive oil (Pat Hamilton recommends Zoe and Frantoia brands)

2 tablespoons wine vinegar

1/2 teaspoon Worcestershire sauce

1 dash of garlic powder or 1 small clove garlic, mashed

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

1/8 teaspoon sugar

Oil from 1 can of flat anchovies or 1-inch line of anchovy paste from tube

Salt and pepper, to taste

1/2 ripe avocado, mashed

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2 medium heads of romaine lettuce, rinsed and chilled

Freshly grated Reggiano, pecorino or Parmesan cheese

Optional: anchovy filets in olive oil

In a jar with a top, mix oil, vinegar, Worcestershire sauce, garlic, lemon juice, mustard, sugar and anchovy oil, and shake. Add salt and pepper to taste. Mash avocado into dressing until smooth. Break romaine leaves in large bowl. Using fork and spoon, or tongs, toss dressing with leaves until coated. Do not drench the salad. Grate fresh cheese over the salad. Add anchovy filets if desired.

-Recipe courtesy of Pat Hamilton

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