SIGNATURE MONTANA | 73
INGREDIENTS:
• Romaine Leuce, chopped 2 x 2 pieces, Homemade Croutons,
Shredded Parmesan Cheese
Dressing
• 4 oz. Olive Oil
• Fresh ground black pepper
• Anchovies, 4 finely cut
• 1/2 Lemon, juiced
• 2 oz. Red Wine Vinegar
• 1/2 tsp Worcestershire
• 2 yolks of eggs, coddled—do not add the egg whites
• 1 tsp Coarse Ground Dijon Mustard
INSTRUCTIONS:
1. In a wooden bowl, combine Olive Oil, black pepper, and anchovies.
Using a fork, mix until anchovies are paste-like.
2. Add remaining ingredients and continue mixing with a fork.
Add more olive oil if necessary to balance flavor of lemon and mustard.
3. Combine croutons, Parmesan Cheese, *Romaine Leuce, and Dressing
*Dry leuce thoroughly
Table-Side Caesar Salad
From Charley's Crab, Cincinnati, OH
4 Servings
