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      RECIPE TITLE "Caesar Salad with Sun-dried Tomatoes" Author: Caesar Salads by Joie Warner

    yields6 servings time-- difficultymoderate


    • 1 large head romaine lettuce, rinsed, dried, broken into bite-size pieces
    • 2 large garlic cloves, finely chopped
    • 1 can (2 ounces) anchovy fillets, drained, chopped
    • 1 tablespoon wholegrain or Dijon mustard
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon red wine vinegar
    • 1/2 cup Olive Oil
    • 10 large halves sun-dried tomatoes in oil, drained, diced
    • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
    • 1 1/2 cups Pumpernickel or Parmesan Croutons


    1. Crisp lettuce: place in plastic bag, seal, and refrigerate for a minimum of 1 hour.
    2. Whisk garlic, anchovies, mustard, lemon juice, and vinegar in medium bowl until blended (or blend in blender or food processor). Continue whisking or blending while adding oil in thin stream until thickened. Stir in sun-dried tomatoes and cheese. Cover and chill for several hours if desired; restir if necessary.
    3. Toss crisped lettuce in very large salad bowl with dressing until thoroughly coated. Add croutons and toss again. Serve with extra cheese.

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