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Name: Tommys Tampa Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: Black Pepper freshly ground; 1/3 c Parmesan cheese; 4 dr Worcestershire Sauce; 1/4 ts Dry mustard; 2 Garlic; 1/2 c Olive olive; 1 1/2 To 2 c. cubed French bread; 3 tb Wine vinegar; 1 cn Anchovies; 2 Heads Romaine lettuce; 1 lg Lemon, juice of; salt and pepper to taste

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INGREDIENTS

Black Pepper ; freshly ground
1/3 c Parmesan cheese
freshly grated
4 dr Worcestershire Sauce
1/4 ts Dry mustard
2 Garlic
crushed or minced
1/2 c Olive olive
1 1/2 To 2 c. cubed French bread
3 tb Wine vinegar
1 cn Anchovies
2 Heads Romaine lettuce
1 lg Lemon, juice of
salt and pepper ; to taste

Servings

INSTRUCTIONS

Combine garlic cloves with olive oil; let blend for 6 to 8 hours. Heat 2 tb. of this garlic oil in a large skillet. Add French bread. Saute until lightly browned; add salt and pepper. Reserve. Finely chop the anchovies and mash them up very well into a paste with their own oil. Combine this with the rest of the garlic oil. Add dry mustard and a few generous grindings of pepper to taste. Add Worcestershire, wine vinegar and lemon juice. Tear up the Romaine leaves into serving size pieces. Pour the dressing over the leaves. Top with croutons and sprinkle with Parmesan. Serve immediately. Shepherd writes: "Worth a trip to Tampa, where Tom Shepherd never fails to delight the family with his own secret Caesar salad. Here it is at last." Recipe from Renee Shepherd in 1992 "Shepherds Garden Seeds" catalog. Pg. 19. Posted by Cathy Harned.

NOTES

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Tommys Tampa Caesar Salad

Black Pepper freshly ground
1/3 c Parmesan cheese
 freshly grated
4 dr Worcestershire Sauce
1/4 ts Dry mustard
2 Garlic
 crushed or minced
1/2 c Olive olive
1 1/2 To 2 c. cubed French bread
3 tb Wine vinegar
1 cn Anchovies
2 Heads Romaine lettuce
1 lg Lemon, juice of
 salt and pepper to taste

Combine garlic cloves with olive oil; let blend for 6 to 8 hours. Heat 2  tb. of this garlic oil in a large skillet. Add French bread. Saute until  lightly browned; add salt and pepper. Reserve.    Finely chop the anchovies and mash them up very well into a paste with  their own oil.  Combine this with the rest of the garlic oil. Add dry  mustard and a few generous grindings of pepper to taste. Add  Worcestershire, wine vinegar and lemon juice.    Tear up the Romaine leaves into serving size pieces. Pour the dressing over  the leaves.  Top with croutons and sprinkle with Parmesan. Serve  immediately.    Shepherd writes: "Worth a trip to Tampa, where Tom Shepherd never fails to  delight the family with his own secret Caesar salad. Here it is at last."    Recipe from Renee Shepherd in 1992 "Shepherds Garden Seeds" catalog. Pg.  19. Posted by Cathy Harned.

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 6 Servings

Calories: 11
Calories from Fat: 4 (36%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 1.2mg		0 %
Sodium 47.7mg		2 %
Potassium 11.8mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.5g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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