Email to Donna Gregory      

Recipe Categories: donnag3591's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT icecream KidsPage MEATS PASTA PASTRIES piescobblers POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpecialHelp Stuffing VEGETABLES

Romaine Hearts with Caesar Salad Dressin




Source of Recipe


South Florida Sun Sentinel


Recipe Introduction


Start to Finish: 10 minutes

Servings: 6

(Recipe from Frank Falcinelli, Frank Castronovo and Peter Meehan's "The Frankies Spuntino Kitchen Manual and Cooking Companion,"


List of Ingredients




3 romaine hearts

1/4 cup pecorino Romano, plus more for serving

1/2 cup mayonnaise

1/4 cup water

1 1/2 teaspoons red wine vinegar

1 clove garlic

1 anchovy

1/4 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1/2 teaspoon ground white pepper

Kosher salt and ground black pepper, to taste

Recipe



Trim the root ends of the romaine, then wash and dry the leaves. Refrigerate until ready for use.

In a food processor or blender, combine the 1/4 cup of pecorino with the mayonnaise, water, red wine vinegar, garlic, anchovy, Worcestershire, hot sauce and white pepper. Puree until smooth, adding water if needed. Season with salt.

In a large serving bowl, toss the lettuce with the dressing. Top with additional pecorino and season with black pepper.