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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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The classic salad was named for it's creator Chef Caesar Cardini. This updated rendition is thickened with sour cream instead of a coddled egg. This is taken from the Pillsbury Sensational Salads Cookbook 1991. Ingredients:
1 teaspoon lemon peel, grated |
3 tablespoons lemon juice |
1 teaspoon dijon mustard |
1 teaspoon anchovy paste |
1 teaspoon worcestershire sauce |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup olive oil |
1 tablespoon sour cream |
1 head romaine lettuce, torn into pieces |
1 cup parmesan cheese, grated |
1 1/2 cups croutons |
Directions:
1. In medium bowl using wire whisk, blend all dressing ingredients except sour cream and oil.
2. Gradually add oil, whisking constantly until smooth.
3. Add sour cream, whisking until smooth.
4. In large bowl, combine all salad ingredients; toss gently. Pour dressing over salad, toss to combine.
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