Ingredients: |
Ingredients: DRESSING:
Juice of 1 lemon
6 or 7 good-sized cloves of garlic
1/2 c. parmesan cheese (plain old Kraft grated works best)
2 T. Worcestershire sauce
1/2 c. good store-bought Caesar dressing (Marie's Caesar dressing in the jar from the refrigerated section works best)
6 or 7 achovy fillets or equivalent of anchovy paste
1/2 c. olive oil
SALAD:
1 large head of romaine, washed and torn into large, bite-sized pieces, including spines
1 1/2 c. good croutons (homemade are best)
1 c. shaved parmesan cheese
Cracked pepper to taste (no salt because the anchovies and parmesan create the saltiness)
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Directions: |
Directions:Whirl first 6 ingredients (do not include the olive oil) in a food processor until mixed, then SLOWLY add the 1/2 cup olive oil. Don't overmix at this point or it will separate. Dressing should be very thick. You will have far more than you need, so refrigerate it and enjoy it on another day.
For homemade croutons, cut a small loaf of bread into bite-sized pieces (San Francisco sourdough works best, of course). Toss liberally with olive oil and chopped garlic (at least 6-8 cloves). Brown in large pan on stove top stirring often, then transfer to 350º oven and bake until browned and crunchy. Watch to make sure they don't burn.
Toss lettuce, croutons and shaved parmesan with the dressing to coat (remember you'll have lots of extra dressing). |
This recipe for Caesar Salad is from