Ed’s Tangy Eggless Caesar Salad
« From the episode: The Art of Food Photography
Ingredients
Instructions
Discard the outer layer of leaves from the head of romaine. Separate whole leaves, or slice across head diagonally into one inch sections.
Wash, drain, dry, and place into largest salad bowl, then refrigerate.
In a small mixing bowl, whisk together olive oil, lemon juice, garlic, and Dijon mustard.
Finely mince the anchovy fillets, and whisk together with liquid ingredients.
Drizzle mixture over chilled romaine, and toss well.
Sprinkle parmesan, and cracked black pepper over top to taste.
Serve 2-4 on large plates with slices of crusty olive bread, and glass of Pinot Grigio.
Recipe courtesy of Ed Gowans, Ed Gowans Food & Beverage Photography
