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I cut this down to 2 servings and this turned out perfectly. The only change was using an egg substitute, (egg-beaters) that came out 2 tablespoons of egg, lemon juice was 1 tablespoon, and anchovy (which was delicious!) was 1/4 teaspoon. Garlic is a must, and was welcomed into this remarkable, full of flavor salad. I will never buy dressing again. Made for *Everyday is a Holiday* October 2009

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Andi of Longmeadow Farm October 06, 2009

I'm sorry, Vicki, I just couldn't make this one work. I made it just like the recipe says, but it was much to tangy for everyone at my family dinner. I would cut the lemon juice maybe by half. The anchovy flavor was perhaps a bit strong as well, but that may have been a personal preference.

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Barenaked Chef June 04, 2007
Guy Fieri's Caesar Salad