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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This popular salad is named after Cesar Cardini, a popular Italian restaurateur of the city of Tijuana, Mexico, who created it at the beginning of the 20th Century. (Without Eggs) Ingredients:
2 bunches of romaine lettuce |
4 slices day old bread, cubed (or salad croutons) |
6 slices of bacon, cooked and chopped |
3/4 cup fresh grated parmesan cheese |
1 can anchovies |
2 tbs fresh lemon juice |
hot oil for frying |
fresh ground black pepper |
dressing |
1 1/2 cups mayonnaise |
5 anchovies, diced |
1/2 glove garlic, minced |
1 glass red wine |
1 tsp worcestershire |
1 tsp dijon mustard |
Directions:
1. Wash the lettuce, strain and cut into thin strips, dry and put in salad bowl.
2. Dice the bread into cubes and fry in hot oil until done. Transfer to paper towels to drain excess oil off. (You could use salad croutons of your choice and avoid this step)
3. Fry bacon, drain and cut into small bits.
4. Mix together all the ingredients for the dressing with a whisk, set aside.
5. Add croutons, lemon juice and bacon to the salad bowl.
6. Gently mix the salad dressing to the salad, toss slighlty.
7. Dust the top with the parmesan cheese (LOTS) and anchovie filets.
8. Fresh Ground pepper is also a great addition.
9. Enjoy
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