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Hungry Girl provides general information about food and lifestyle

Reference: 18.890c0317.1784832090.2c6c7550

Perfect for summer weddings, garden parties, race days and special celebrations, this floral embroidered midi dress offers a relaxed take on occasion dressing

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Sweet Citrus Salad with Mexican Vanilla Bean Simple Syrup Going Green with Cactus Ceviche Tijuana Caesar Salad Equipment Knife and cutting board or molcajete (mortar and pestle) Medium bowl (glass, wooden, or plastic will work) Large bowl or container big enough to mix whole romaine lettuce leaves Large wooden spatulas or tongs Serving platter Ingredients 3 heads of romaine lettuce about 30 leaves 2 ounces anchovies in olive oil or 2 tablespoons anchovy paste 1 small clove garlic minced 1 teaspoon Dijon mustard whole grain, coarse ground, or creamy will work 2 tablespoons Worcestershire sauce 2 tablespoons lime juice from about 1-2 limes 1 Nellies Free Range Egg yolk only (see notes) cup extra virgin olive oil 2 tablespoons freshly grated parmesan cheese plus more for garnishing GARNISHES Black pepper freshly ground Parmesan cheese grated or shaved Baguette sliced and rubbed with garlic and baked until crisp, about 10 minutes Instructions Clean the romaine lettuce leaves and keep them crisp in the refrigerator while you prepare the salad dressing