Caesar Salad Dressing
Serves 4
Amount Measure Ingredient -- Preparation Method
2 tablespoons butter
1 each potato
4 each anchovy fillets
2 cloves garlic
2 tablespoons lemon juice
1/2 cup olive oil
2 heads romaine
1 tablespoon Parmesan cheese
1 tablespoon Romano cheese
1 pound lump crabmeat
Spread the seeds on a small baking
sheet and toast under a broiler for 2 minutes until brown.
Boil the potato in salted water until tender. drain and use immediately.
Place the anchovy fillets, garlic, olive oil, hot potato and lemon in a
blender and puree. Check the consistency of the dressing, which should
resemble mayonnaise: Add a little water if the mixture seems to thick.
Wash and trim the romaine leaves.
Toss the lettuce until well coated. Sprinkle with sesame seeds and
Parmesan and Romano cheese. Fold in the crab meat and serve.
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