hardcase

Caesar Salad
6 servings


3 cloves garlic
3 anchovy fillets
2 large egg yolks
1 teaspoon black pepper, coarsely ground
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
10 cups romaine lettuce, torn into pieces
1/2 cup shredded parmesan cheese
1 cup garlic-flavored croutons
1 medium red onion, thinly sliced
1 medium tomato, chopped(optional)


1.Place the first 10 ingredients in blender; cover and process until until emulsified.
2.Toss Romaine with Parmesan, onions and croutons in a bowl; add dressing and toss well to coat.
3.Serve immediately.