RECIPE: Romanoff’s Caesar Salad
From a yellowing page, dotted with oil and memories.
- Servings: 4
Source: Bluedot Living
Ingredients
- anchovy fillets, finely chopped
- eggs, coddled for just under 1 minute*
- white wine vinegar or fresh lemon juice
- Dijon mustard
- Salt and freshly ground pepper, to taste
- garlic
- Tbsps good extra virgin olive oil
- large head romaine lettuce, kept cold, cut into generous pieces
- thick slice sourdough bread, toasted and cut into small croutons
- freshly grated aged Parmesan cheese
- A few drops Lea & Perrins Worcestershire sauce