Caesar Salad

Notes: The dressing will keep well for a couple of days, but if you plan on making it in advance, reduce the garlic to one clove and reduce the amount of anchovies as these flavors will intensify dramatically as the dressing sits in the refrigerator.

ingredients

Caesar Dressing:
3 Large Cloves Garlic
1 t Salt
1/4 t Dry Mustard
1 drop Hot Pepper Sauce
1 T Worcestershire Sauce
4 t Red Wine
2 T Fresh Lemon Juice
1/3 Cup White Vinegar
Optional: Anchovy fillets or paste to taste
2 Egg Yolks
1 Cup Olive Oil
3/4 Cup Grated Romano Cheese
1 Cup Freshly Grated Parmesan
Salad
Romaine Lettuce; Whole heads or preferably packaged hearts of Romaine
Homemade Croutons (Recipe in this Chapter)
Shaved Parmesan Cheese

directions

1
Dressing:
2
In food processor with metal blade: Combine first set of ingredients: (Garlic, Salt, Dry Mustard, Hot Pepper Sauce, Worcestershire Sauce, Red Wine, Lemon Juice, and White Vingar and Anchovies if using) process until smooth and well combined.
3
With food processor running, add Egg Yolks one at a time. Then with machine still running, add Olive Oil slowly, pouring in a thin stream. Mixture should be thick and creamy. Add Cheeses and process until smooth. This will make more dressing that you need for a small salad, leftovers may be refrigerated for a couple of days. See note above about about the garlic flavor becoming more pronounced. If you like garlic, this is not much of a problem.
4
For Salad:
5
Discard any damaged outer leaves from Lettuce if using whole heads. Cut off both ends. For packaged hearts, just cut off bottom ends. Slice into 3/4" slices. Wash well, submerging in cold water and dry well in salad spinner.
6
Place in serving bowl and top with Croutons. Homemade Croutons are must for this salad. Shave Parmesan Cheese over Salad. Add Dressing, toss. Serve immediately after Dressing.