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20 Oct Caesar Salad

DRESSING:

  • 6 ANCHOVY FILLETS
  • 40 GR. PARMESAN CHEESE
  • LEMON JUICE (FROM 1/2 LEMON)
  • TSP. WORCHESTERSAUCE
  • 2 TBSP. MAYONAISE
  • 2 TBSP. WATER
  • 2 ROMAINE LETTUCE HEARTS, CHOPPED
  • (HOMEMADE) CROUTONS
  • CRISPY BACON
  • BOILED EGG(S)
  • PARMESAN CHEESE
  • OPTIONAL: GRILLED CHICKEN BREAST

 
Combine all dressing ingredients and two pinches of salt in a blender and mix thoroughly • Season to taste with salt, pepper and extra lemon juice • Wash and dry lettuce • In a large salad bowl combine lettuce, dressing, sliced egg and croutons • Top with crispy bacon and freshly grated Parmesan • Toss gently to combine well and serve immediately •
 

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