What's Cooking in DenverD's Kitchen

Eggless Ceasar Salad, à la "SAS Frede"

Ingredients:

Instructions:

Wash fresh romaine lettuce, drain well, pat dry and tear into small, bite sized pieces.
In the bottom of the serving salad bowl, mash together the garlic and anchovies. Use the back of a strong spoon and mash them together WELL. Make the fish disappear into a paste as you mix in the mustard, Worcestershire sauce, and lemon juice.
Whisk in the oil a little at a time, and then vinegar.
Turn in a couple of shakes of salt and some freshly ground black pepper. Then that it sit until serving time.
Into the bowl add enough romaine lettuce for two persons. March to the table and toss lightly, but with a flair until the dressing is evenly distributed over the lettuce.
Serve onto individual plates and top with homemade (or store-bought) crutons and sprinkle half a handful of parmasan over each.

Notes:

Garlic and anchovies according to your tastes. The purpose of mashing them together is that some folks (including Frede's wife, Ann) don't want to find pieces of garlic or anchovy floating around in their salad.
Instead of anchovies, "SAS Frede" often uses canned, Danish "benfri sild" [in English: "boneless herring"] as they are easy to get (here), less expensive, and have a milder and more Danish-like flavor.
Red wine vinegar is 'standard' but cider, balsamic or tarragon [or other herbs] is okay, according to your taste.
Frede does not, but you may add any of: chicken, ham, turkey, lamb, shrimp, crab, tuna, boiled egg, tomato wedges, whole cherry tomatoes, etc, etc, and etc. You may substituting freshly shaved (rather than packaged, grated) parmasan. Served as such with a hearty bread you may call it a healthy, one dish meal.