CAESAR SALAD
Semolina's Restaurant Copycat Recipe
2 cloves garlic
1 anchovy filet
juice of 1/2 lemon
1 tablespoon white vinegar
1/4 teaspoon black pepper
2 teaspoons Grey Poupon mustard
dash Worcestershire sauce
1/2 cup extra virgin olive oil
2 Romaine hearts
1/4 cup parmesan cheese
Crush garlic in a large bowl. Add anchovies and mash to a paste. Blend in the lemon juice, vinegar, mustard and Worcestershire sauce. Slowly drizzle in the olive oil while mixing constantly so the dressing hold together. Cut the romaine hearts into 1 inch wide ribbons. Wash and spin dry. Toss the washed romaine with enough dressing to coat lightly. Sprinkle on parmesan cheese and toss if desired.
PARMESAN CHICKEN SALAD
1 large Caesar salad
1 chicken breast, breaded and sauteed
1/2 cup diced tomatoes
1/2 cup diced provolone cheese
basil ribbons
Cook the chicken and cut into eight equal strips. Place the salad in a large bowl and top with the tomatoes, provolone and the chicken. Garnish with the basil ribbons.