283618 Sat Mar 04 17:06:15 -0800 2006 4 31 Home Cooking 0 1514367 Anyone have a good one? Sat Mar 04 17:06:15 -0800 2006 0 ihf 1 1514373 I'm not sure if this is what you are looking for... but this is my standard recipe... all tweaked to taste when I make it... but here is the skeleton: 6 tbsp red wine vinegar juice of lemon parm cheese, probablyu 1/4 cup or more to taste 1/3 cup olive oil 2-3 anchovy filets cracked black pepper 1-2 tsp mustard (i use grey poupon) 1 coddled egg 1-2 cloves of garlic couple dashes of worcestershire (sp?)sauce make in blender, to emulsify the the oil... makes it nice and creamy. If it is too thick, I usually add a little more lemon juice. Sat Mar 04 17:48:58 -0800 2006 1514367 0 withalonge 1 1514393 Lemon juice, olive oil, Thai fish sauce, tablespoon mayo, s&p to taste (easy on the salt if you use fish sauce. Sat Mar 04 19:50:50 -0800 2006 1514367 0 Jim H. 1 1514394 Okay, this will no doubt invoke the scorn of the purists, but it's an easy recipe I use often and can be made as creamy as you like (and since classic Caesar dressing isn't creamy, I guess we're in non-purist territory anyway): 3 tsp. anchovy paste 4 cloves garlic (size depending on your garlic love) 2 tsp. lemon juice 2 tsp. wine vinegar (I use white) 1 tsp. Worcestershire sauce 1/2 tsp. dry mustard 1/2 cup olive oil---or a combination of mayonnaise and olive oil totalling 1/2 cup (here's where you control the creaminess--I usually use about 1 part mayo to three parts olive oil) salt and pepper grated Parmesan croutons (homemade is best, but I cheat) Chop garlic and mash with anchovy paste (I use the back of a fork) till smooth-ish. Whisk in lemon juice, vinegar, Worc. sauce and mustard. Whisk in oil or oil/mayo slowly. Salt and pepper to taste. Add parmesan to salad to taste after tossing romaine leaves with dressing. (I like a lot of Parm.) Enjoy. Don't tell anyone about the anchovy paste! Sat Mar 04 19:59:01 -0800 2006 1514367 0 MommaJ 1 1514854 Caesar Salad - Michael's Place 1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried 1 egg yolk, see note 2 large cloves garlic, peeled and finely chopped 2 tablespoons Dijon mustard 1/4 teaspoon salt 2 tablespoons fresh lemon juice 1/2 cup extra virgin olive oil 2ounce can anchovy fillets, drained and finely chopped Freshly ground pepper to taste 1/4 cup freshly grated Parmesan cheese 1 cup toasted croutons In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly. Yield: 4 servings Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white. RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Tue Mar 07 12:38:52 -0800 2006 1514367 0 ncchowdog