Shelly's Recipe

Caesar Slaw

Category: Slaws

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.