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Category: Slaws
Prep Time: Cook Time: Total Time:
1 teaspoon anchovy paste or 2 anchovy filets in oil, finely chopped and pasted
1 large clove garlic, grated or pasted
Juice of 1 small ripe lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons coarse black pepper
1 egg yolk, optional
1/3 cup EVOO – Extra Virgin Olive Oil
1/2 cup grated Romano cheese
2 hearts Romaine lettuce or 1 bunch of Tuscan kale, stemmed and shredded 1/8-inch thick
1 heart of celery with leaves, very thinly sliced on angle or sliced on a mandolin
Shaved Parmigiano-Reggiano, to garnish
Combine anchovy, garlic, lemon juice, Dijon, Worcestershire, pepper and egg yolk, if using, in a salad bowl using a whisk or fork. Steam in EVOO and stir in Romano cheese. Add shredded greens and celery to the bowl, toss to coat and adjust seasoning to taste. Garnish with Parm shavings.
Caesar Slaw
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Category: Slaws
Prep Time: Cook Time: Total Time:
1 teaspoon anchovy paste or 2 anchovy filets in oil, finely chopped and pasted
1 large clove garlic, grated or pasted
Juice of 1 small ripe lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons coarse black pepper
1 egg yolk, optional
1/3 cup EVOO – Extra Virgin Olive Oil
1/2 cup grated Romano cheese
2 hearts Romaine lettuce or 1 bunch of Tuscan kale, stemmed and shredded 1/8-inch thick
1 heart of celery with leaves, very thinly sliced on angle or sliced on a mandolin
Shaved Parmigiano-Reggiano, to garnish
Combine anchovy, garlic, lemon juice, Dijon, Worcestershire, pepper and egg yolk, if using, in a salad bowl using a whisk or fork. Steam in EVOO and stir in Romano cheese. Add shredded greens and celery to the bowl, toss to coat and adjust seasoning to taste. Garnish with Parm shavings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.