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"Caesar Salad": Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps
Book Information
The French Laundry Cookbook
Page: 251
Ingredients
Anchovy Fillet
Balsamic Glaze or Port Wine Glaze (page 238)
Balsamic Vinegar
Canola Oil
Croutons (page 238)
Dijon Mustard
Egg
Egg Yolk
Garlic
Heavy Cream
Lemon Juice
Milk
Olive Oil
Parmesan Crisps (page 37)
Parmigiano-Reggiano
Romaine Lettuce
Shallot
White Pepper
Tags
Cheese