Page 28 - 2019TOHCookbook

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CONNERS | WELLESLEY, MA | SERVES 8-10
This is one of our family’s go to recipes - we have it all summer and it brings back fun memories of family get-togethers. Aunt Leslie, who created the recipe, has died, and when we make it we fondly remember learning how to cook with her help!
INGREDIENTS
Salad Ingredients
1 head of romaine lettuce chopped
1 1⁄2 cups of shaved Parmesan cheese Croutons, if desired
INSTRUCTIONS
Dressing
1 egg
Juice of one lemon
2 anchovies
2-3 cloves garlic
1⁄4 - 1⁄2 cup grated Parmesan cheese 1⁄2 cup vegetable oil
2-3 tbsp. olive oil
1. Chop garlic to fine bits in a small food processor.
2. Place the egg in a small pot of boiling water for exactly one minute, then remove and run it
under cool water so you can handle it. Crack it into the food processor. The white should be slightly congealed. Use a spoon to scoop out the remnants of each shell. Then pour in the lemon juice.
3. Blend until smooth.
4. Pour both oils into the food processor slowly.
Add the anchovies and blend until chopped up.
5. Add the grated cheese. Sometimes you may end up adding another 1⁄4 cup of cheese depending on taste.
6. Chop the romaine and add as much dressing as you’d like, tossing as you go, then toss
in the shaved cheese and croutons. The dressing recipe makes enough for at least 2 salads.
CAESAR SALAD FROM SCRATCH