Caroline Thompson's Caesar Salad........hint of Thai Fish Sauce

CAROLINE'S CAESAR SALAD

Over the years, I've changed this recipe a dozen times. When you marry anchovies, fresh lemon juice, yellow mustard, garlic, and Worcestershire (nightshade free), magic happens! I favor the addition of Thai Fish Sauce, added to this recipe.  Serves 3-4

Special note:  Worcestershire Sauce in your local grocer brand, often is made without chili extract. There are brands of yellow mustard that are prepared without paprika, however I’ve found that regular yellow mustard, with paprika, doesn’t affect some people who have sensitivity to nightshades. 

1 tin flat anchovies, drained slightly and minced

1/4 teaspoon kosher salt

2 teaspoons black pepper, rounded

2 tablespoons yellow mustard, rounded

3/4 cup olive oil

1/3 cup fresh lemon juice

3 tablespoons Worcestershire Sauce (without chili extract)

1 teaspoon Thai Fish Sauce, or to taste

6 cloves garlic, minced

1 cup Parmesan cheese, grated

1  1/2 large heads of  leafy romaine lettuce, washed and dry

Croutons, optional

In small food processor, add first 8 ingredients, blend until smooth.  Dressing better if prepared about an hour in advance and keeps refrigerated for a couple days. Toss dressing with romaine, Parmesan, and croutons, but be careful not to over-dress. Serve immediately, as lemon juice tends to wilt the lettuce.

Nightshade free