Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Caesar Salad Followup-To: rec.food.cooking Date: 14 Apr 2000 06:26:03 -0600 Organization: www5 Lines: 30 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200004121016390.SM00191@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41305 Caesar Salad 1/2 Head romaine lettuce 4 ounces Parmesan cheese Dressing: 1 teaspoon Grated lemon zest 3 tablespoons Lemon juice; fresh 2 centiliters Garlic; minced 2/3 cups Extra virgin olive oil 1 teaspoon Coarsely ground black pepper 1/2 teaspoon Salt 1 teaspoon White wine vinegar; optional Yield: 4 servings Wash and dry lettuce. Tear into bite-sized pieces. For dressing, combine the lemon zest, juice, garlic, and vinegar (if desired), salt and pepper in blender and mix. With blender on, slowly add olive oil, continuing to mix until well blended. Immediately before serving, pour dressing over lettuce. Add grated Parmesan cheese and mix well. From: "The New Basics Cookbook" by Julee Rosso and Sheila Lukins (The Silver Palaters) http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.