CAESAR SALAD (Cooking Light Magazine)

By curly

Ingredients

• 1 large head Romaine lettuce
• 1/3 cup olive oil
• 3 Tbsps red wine vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp dry mustard
• 1 clove garlic, crushed
• 1 lemon, halved
• freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1 cup garlic croutons

Preparation

Step 1

Wash Romaine under cold running water. Trim, cover, and separate stalk into leaves. Shake leaves to remove moisture. Place in a large ziptop plastic bag and chill at least 2 hours.

Combine olive oil and next 5 ingredients in a jar. Cover tightly and shake vigorously. Set aside.

Cut coarse ribs from large leaves of Romaine. Tear leaves into bite-size pieces and place in a large salad bowl. Pour dressing over Romaine. Toss gently until coated.

Squeeze juice from lemon halves over salad. Sprinkle with cheese. Toss salad. Top with garlic croutons. Serve immediately.