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Category: |
Category: |
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Ingredients: |
Ingredients: For Salad: 2 to 3 large heads of Romaine lettuce - torn, rinsed and dried Croutons (I like Trader Joe's - get two bags of them and break into smaller pieces) 1/2 cup fresh parmesan cheese, grated
For Dressing: 2 egg yolks 1 cup fresh grated or canned parmesan cheese for dressing 1 cup oil - I use half olive oil and half vegetable oil 1/2 cup fresh lemon juice 1 tablespoon white vinegar 3 teaspoons Worcestershire sauce 1 tablespoon Dijon mustard 6 large garlic cloves, peeled and pressed (or to taste) 4 to 5 anchovies (or to taste) Fresh cracked pepper to taste Dash of Tobasco sauce to taste
Optional - add avocado slices and/or a form of protein such as chicken
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Directions: |
Directions:In blender or food processor place all salad dressing ingredients and blend until well mixed. Taste and adjust seasonings. Chill for several hours and when ready, toss with Romaine lettuce, grated parmesan, croutons and any other optional ingredients that you are using. Start with about 2/3 of the dressing and add more if needed so as to not overdress the salad. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:8 as a main course |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a combination of two yummy recipes for Caesar dressing - the recipe that Craig and I learned from the Red Lion Inn in Bakersfield, California where they prepared the dressing table side and the recipe that Susie Gause shared with me. Together, they make the perfect Caesar dressing!!
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