Serving suggestions Roasted vegetables: Add some color and nutrients to your plate by roasting a variety of vegetables like roasted asparagus, roasted broccoli, cauliflower, roasted carrots, and bell peppers
Ingredients Salad 1/3 cup Parmigiano-Reggiano cheese shredded or shaved (I like a combo) 10 cups chopped Romaine lettuce (1 large, 2 medium, or 3 small heads) Caesar Dressing 4 whole anchovy fillets, minced then mashed* 1/2 cup sour cream (may sub Greek yogurt and use less lemon) 1/4 cup mayonnaise 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon balsamic vinegar 1 teaspoon Worcestershire sauce 2 garlic cloves, finely minced 1/4 tsp EACH salt, pepper, plus more to taste 1/3 cup finely freshly grated Parmigiano-Reggiano milk as needed Instructions Caesar Dressing: Add all of the dressing ingredients to a mixing bowl except the Parmesan and mix until smooth
And these two, Dick Avery and Maggie Prescott, would be familiar to any 1950s fashionista as riffs on photographer Richard Avedon and fashion editor Diana Vreeland
In fact, Paolella encourages you to
