California-style Caesar

Serves 4  

1 large clove garlic, crushed (or grated or mashed into a paste with a pinch of salt)
3 tablespoons (45 ml) olive oil
2 teaspoons (10 ml) good balsamic vinegar
1 tablespoon (15 ml) anchovy paste or finely chopped anchovies (or more to taste)
1 tablespoon (15 ml) Worcestershire sauce
Juice of 1 lemon
1 head crisp romaine lettuce, washed, dried, torn or chopped into bite-sized pieces
1 stalk celery (2 stalks if small), sliced into half-moons
1/2 cup (125 ml) grated Parmesan cheese, plus more to taste
Salt, if needed, and lots of freshly ground pepper to serve

Add garlic to a large salad bowl.
Add olive oil and stir and let sit for a few minutes.
Add vinegar, anchovy, Worcestershire, and lemon juice, and stir.
If you'd like a thicker dressing, add half the Parmesan now.

You can let this sit while you prepare the rest of your meal. Dip a lettuce leaf in to taste your dressing. If it doesn't taste fiercely of lemon juice, garlic, and anchovy, add more of those, to taste. The balsamic should be in the background.

Just before serving, add lettuce and celery and toss.

Add Parmesan and freshly ground pepper before a final toss.

Serve immediately

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