Easy Caesar Salad

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From the kitchen of Joseph K. Mitchell. World famous recipe from his Italian mother, Gloria Jean Buccione Mitchell. "Everyone that has ever tried it has loved it." Don't fear the anchovies.

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Ingredients

  • 1 head romaine
  • 1 half lemon
  • 1 egg
  • 1 tsp minced garlic
  • 1 can caper-rolled anchovies
  • Pinch of ground mustard
  • 1 Tbsp red wine vinegar
  • 1 Tbsp Worcestershire - Lea & Perrins
  • 4 Tbsp olive oil - Filippo Berio
  • 4 Tbsp grated Parmesan

Preparation

Step 1

Remove the capers from the rolled anchovies— they help flavor the anchovies but are not used in the salad. Slice the anchovies into small pieces and add to a large salad bowl.

Step 2

Cut a lemon in half and strain the juice from 1 side, remove the seeds and pour in the bowl. Add minced garlic and egg. Mix ingredients. Add red wine vinegar and Worcestershire sauce, I use Lea & Perrins. Add a pinch of ground mustard. Mix ingredients. Add 4 olive oil, I use Filippo Berio, and grated Parmesan. Mix ingredients.

Step 3

Rinse and chop a head of romaine lettuce, add it to the bowl. Toss and serve.

{From the kitchen of my boyfriend, Joseph K. Mitchell. World famous recipe from his Italian mother, Gloria Jean Buccione Mitchell. "Everyone that has ever tried it has loved it. Don't fear the anchovies."}

View complete recipe

Chef's Tip: Filippo Berio olive oil is highly recommended. Taste greatly varies based on brand.

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