1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly-grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove
1 anchovy fillet
Salt
Freshly-ground black pepper
Romaine leaves - (small)
Assorted fresh vegetables
Directions: one line for each direction. When saved the lines will be numbered.
Mix first 6 ingredients in small bowl. Season dip with salt and pepper.
Serve with lettuce and vegetables.
This recipe yields 8 to 10 servings as appetizers.
Comments: Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar’s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice "dippers."
Notes: Recipe from the article "The 20th Century In Food: 1920s"
