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Caesar Salad
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia




1 head Romaine lettuce
1 cup fresh lime juice
1 anchovy
2 garlic cloves, minced
1/2 tsp Dijon mustard
1 Tbs Worcestershire Sauce
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
3 black olives

Wash and dry lettuce. Cut into bite-size pieces and set aside.

Blend anchovy, garlic, mustard, tabasco, lime juice, Worcestershire and vinegar, mix well to a paste. Transfer to a bowl. Stir in 1/3 of Parmesan cheese. Whisk in oil. Mix dressing with lettuce and tossed well, arrange salad on chilled serving plates. If serving with the Spiced Tuna, follow instructions from that recipe, otherwise sprinkle with remaining Parmesan. Garnish with black olives and serve with garlic bread on the side.

Yield: 2 servings

Serve with Spiced Tuna

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