Recipe: Almost Caesar Salad and Lemon Vinegar (no egg)

ALMOST CAESAR SALAD

"This recipe is a revised Caesar because it does not use a raw egg in It. The recipe for Lemon Vinegar follows. Last Christmas I bought decorative bottles and gave Lemon Vinegar as gifts. Both recipes are from Dierberg's School of Cooking.

Almost Caesar Dressing is good for about 1 week in refrigerator, It would also be good over other green salads and as a baste for grilled chicken or fish. Lemon Vinegar can be substituted In any recipe that calls for white wine vinegar (as long as the lemon flavor would be complementary.)"

8 cups torn romaine lettuce
1/2 cup freshly grated Parmesan cheese
1 1/2 cups croutons
FOR THE ALMOST CAESAR DRESSING:
1/4 cup Lemon Vinegar (recipe follows)
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
1 tablespoon sour cream or plain yogurt (drained overnight through cheesecloth to remove excess liquid)

Place lettuce, cheese and croutons in large salad bowl; set aside.

In a covered container, combine the ingredients for the dressing; shake to blend well. Pour dressing over salad; toss well and serve immediately.

LEMON VINEGAR

Cut zest only (not pith) from 1 large lemon in continuous strip, if possible. Place in an 8 to 17 ounce bottle of white wine vinegar. Cover and refrigerate 3 to 4 days before using. Store Indefinitely in refrigerator.

Makes: 6-8 servings
Source: The Passion of Cooking by Karen M. Page to Benefit the St. Louis Zoo, 1992