Prep 10 mins
Cook 0 mins
Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. This is a traditional recipe and does not include egg yolks. Enjoy!
- 4.92 ml mustard (I like Dijon)
- 2 garlic cloves
- 29.58 ml lemon juice
- 4.92 ml anchovy paste
- 9.85 ml Worcestershire sauce
- 44.37 ml parmesan cheese, freshly grated
- 59.16 ml olive oil
- salt and pepper
- 1 head romaine lettuce, chopped
- 118.29-236.59 ml crouton
- Mix all ingredients except for the romaine and croutons in a blender.
- Blend well and pour onto the lettuce. Toss and top with croutons.
I wasn't sure about the anchovies Nif, so I made two separate batches of dressing. It's confirmed....I'm not an anchovy person. So this rating is based on a 'no-fish' dressing. I thought it was wonderful. I've never made a Caesar dressing with Worcestershire sauce before, so that was a new experience, and one that I'll do again. I liked how the cheese was incorporated into the dressing, which made it quick to put together at supper. The dressings were made in the morning and refrigerated until about an hour before serving. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
I'm not such a big fan of Ceasar salads, but my other half is, & I was happy to please him with this wonderful recipe of yours (at least he said it was)! Made it as written (anchovy paste & all), 'cause what do I know about this particular kind of salad! I did cut the recipe in half, since anchovy isn't on my list of things to consume!) ~ You got high fives from across the table (as did I), so I really can't complain, can I now! Thanks for sharing the recipe! [Made & reviewed in Went to the Market tag]