Life is gradually returning to some kind of normal post tornado.
I lost almost all of my extensive collection of cookbooks and magazines... nearly 1,000
but one of my very favorite books was salvaged... Joie Warner's, Caesar Salads.
It is a small book (63 pages) and I have prepared many of the recipes and all are good.
Restaurant Caeser salad never seems to measure up after cooking from this book.

Last evening I wanted a simple dinner of Caesar Salad and prepared Creamy Caesar Salad and toast rather than croutons.
This is easy and satisfying.
I tweaked the recipe a bit and added some shredded cabbage for some extra crunch, cucumber and leftover green beans.

Creamy Caesar Salad

1 large head romaine lettuce, rinsed, dried and broken into bite-sized pieces
1/8 head of cabbage, shredded with a knife
Handful of green beans that have been steamed and chilled
English cucumber, thinly sliced
1 Tbsp. anchovy paste
1/4 c. lemon juice (I used lime juice)
1 Tbsp. wholegrain or Digon mustard (I used 1 tsp.)
1 tsp. Worcestershire sauce
1c. mayonnaise
1/2 c. freshly grated Parmesan cheese, plus extra for serving
Freshly ground pepper, to taste

Crisp lettuce in a plastic bag in the refrigerator for about an hour or more.
Whisk garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce in a medium bowl until blended.
Add mayonnaise and cheese and whisk together.

Toss lettuce, cabbage and green beans and cucumber with the dressing and serve with additional parmesan and freshly ground pepper.

*A special thank you to my daughter Molly for making me these lovely French quilted placemats.