Caesar Salad
- 3 cloves garlic
- 3 anchovy fillets
- 1/2 cup fresh lemon juice chilled (about 2 lemons)
- 1 teaspoon Dijon mustard
- 1 teaspoon dry mustard
- 6 tablespoons freshly grated Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Place the garlic and anchovies in a blender or the bowl of a food processor fitted with a steel blade and pulse until minced. Add the lemon juice and mustards and pulse until combined. While machine is running, gradually add the Parmesan cheese, oil, salt, and pepper. Serve immediately, or cover and refrigerate up to 3 days.
From: The Figs Table
Recipe List
- Smashed Potatoes
- Simple Cranberry Sauce
- Rosemary Roast Potatoes
- Jane’s Carrot Souffle
- Candy Cane Cookies
- Gingerbread Boy
- Joan’s Pumpkin Pie
- Sour Cream Cranberry Cake
- Never-Fail Cake
- Best Chocolate Cake with Fudge Frosting
- Mixed Green Salad with Oranges, Dried Cranberries and Pecans
- Caesar Salad
- Peter’s Favorite Salad
- Green Beans with Sauteed Shallots and Mushrooms
- Grilled and Glazed Pork and Pineapple Kabobs
- Apple Cider Glazed Pork Tenderloin
- Barbecued Country Style Ribs
- Balsamic Pork Chops
- Balsamic Garlic and Herb Chicken Thighs
- Chicken A La King
- Old-fashioned Meatloaf
- Grilled Flat-Iron Steak Salad with Heirloom Tomatoes and Feta
- Italian Top Sirloin Steaks
- Peppered New York Strip Steak
- Beef and Vegetable Stir-Fry