the Deen Family Caesar Salad Dressing with cheese crisps

By Connie

The Deen Family Cookbook, pg 40

Ingredients

• Dressing:
• 1/2 teaspoon Worcestershire sauce
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 4 anchovy fillets, rinsed and patted dry, optional
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic
• 3 dashes hot sauce (recommended: Tabasco)
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• Ingredients
• Parmesan Crisps:
• 3/4 cup (3-ounces) grated Parmesan
• Salad Ingredients
• Romaine lettuce
• Cherry Tomatoes

Preparation

Step 1

Directions
Parmesan Crisps:

Heat a nonstick skillet over medium-high heat and sprinkle the cheese, by the tablespoon, into the skillet. Cook until lacy and slightly set; about 1 minute. Flip and cook until crisp, about 2 minutes more. Transfer to a wire rack to cool.


Dressing:

Combine the olive oil, anchovies, lemon juice, garlic, hot sauce, mustard, salt, Worcestershire sauce, and pepper, to taste, in blender or food processor. Blend until smooth.


Salad:

Put the lettuce, eggs, and tomatoes into a large serving bowl and crumble in the Parmesan crisps. Pour enough dressing on the salad to coat well, toss, and serve.