Saturday, August 4, 2012

Updated Caesar Salad

Updated Caesar Salad


1 (1-pound) flank steak

½ teaspoon salt

½ teaspoon black ground pepper

3 tablespoons olive oil

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 clove garlic, minced

½ teaspoon anchovy paste or 1 canned anchovy, mashed

¼ cup Parmesan cheese, divided

1 head romaine lettuce


Preheat grill or broiler to 350°F.

Sprinkle steak with salt and pepper.

Grill steak, turning once, for 15 minutes for medium-rare.

Let stand for 10 minutes before slicing.

Meanwhile, combine oil, mayonnaise, mustard, lemon juice, garlic, anchovy paste and 2 
tablespoons Parmesan cheese in a small bowl; beat with a fork until well mixed.

Tear lettuce with hands into bite-size pieces.

Place in a large salad bowl.

Add dressing; toss to coat.

Cut steak diagonally into thin slices.

Add to salad; stir.

Sprinkle salad with remaining cheese.

You can combine this excellent recipe with some other from our collection.

Serve 4.

Variation from Grandma’s kitchen

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