<strong>Caesar Salad - July 1, 2005</strong>
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Caesar Salad - July 1, 2005

Chef Larry R. Walker, Jr - Hilton, Wichita Airport
"Cooking with KAKE" - Recipe of the Week
Ingredients:

  • 4 Romaine Hearts (cut in half) for a total of 8 halves

  • 24 oz. Chicken Breast, grilled (4-6 oz. breasts)

  • 8 Anchovy Fillets

  • 4 oz. Olive Oil

  • 2 oz. Worcestershire Sauce

  • 2 oz. Mustard

  • 2 Lemons

  • 2 oz. Grated Parmesan Cheese

  • 4 ea. Garlic Cloves (or 1 oz.)
Directions:

  1. Mash garlic and anchovies together using 2 forks.

  2. Add fresh lemon juice, Worcestershire sauce and olive oil, whisk vigorously.

  3. Add mustard and Parmesan cheese, whisk.

  4. Dip each Romaine hart half into dressing and place in bowl.

  5. Arrange sliced chicken around each plate before service.


Serves 4

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