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Caesar Salad

Caesar Salad

Caesar Salad

1 dash salt

3 Cloves garlic

3 Anchovies

1 Egg

4 Dashes Worcestershire Sauce

2 Tablespoons wine vinegar

6 Tablespoons light salad oil

1 Dash dry mustard

1/4 Cup parmesan cheese

1 Squeeze of 1/2 Lemon

1 Large bunch of Romaine Lettuce

1/4 Cup croutons

Cracked pepper

Add salt to large dry wooden bowl.  Crush garlic and anchovies in bottom of bowl.  Coddle egg in glass of warm water.  Remove from water and add to bowl with Worcestershire sauce.  With a wooden spoon mash mixture into a paste.  Add vinegar, oil, dry mustard, pinch of parmesan and lemon juice.  Blend.  Add romaine that has been washed, dried and chilled.  Add croutons and lightly toss until mixture of romaine leaves are coated with dressing.  Serve salad on ice cold plates.  Sprinkle with pepper and cheese.



Caesar Salad... Alternate

3/4 Cup freshly grated parmesan

2 Tablespoons chopped garlic

1 Tablespoons Dijon mustard

1 Anchovy fillet

1 Tablespoon cider vinegar

Juice of 2 lemons

3 dashes Tabasco sauce

3 Dashes Worcestershire

3/4 Cup olive oil

Salt and cracked black pepper

1 to 2 heads romaine

1 1/2 Cups croutons

Place 1/2 cup parmesan, and next seven ingredients in bender.  With motor running, slowly add olive oil.  Season with salt and pepper.  Wash and tear lettuce into pieces.  Place in bowl with croutons and dressing and toss.  Top with remaining cheese.  Dressing will keep in refrigerator about a week.




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Lemon Confetti Salad

Egg Salad

Seafoam Salad

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Tomato Basil Vinaigrette

Morton’s Caesar Salad

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Mexican Chef Salad

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South of the Border Potato Salad

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Feature Recipe


Cran-Cheese Frosties

This is a frozen salad, that can be made ahead for a holiday meal.  It is a tart cranberry sauce topped with a fresh whipped cream topping.  It is spooned into a muffin tin lined with cup cake papers, and served in individual servings.  It is a family favorite!