Morton's Caesar Salad (Chicago)

By 12_34

Ingredients

• 3/4 c. olive oil
• 1/4 c. red wine vinegar
• 6 anchovy fillets, minced
• 4 tsp. minced garlic
• 1 TBSP. fresh lemon juice
• 1 TBSP. dijon mustard
• 1 tsp. white pepper
• 1 c. freshly grated parmesan cheese (3 oz.)
• 1 large head romaine lettuce, torn into bite-size pieces
• Additional freshly grated Parmesan cheese
• croutons

Details

Servings 4

Preparation

Step 1

Blend first 7 ingredients in food processor. Add 1 c. freshly grated parmesan cheese and blend until combined. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature and whisk to blend before using.

Place lettuce in a large bowl. Add enough dressing to season to taste and toss well. Divide salad among plates. Sprinkle with additional cheese.

Top with croutons and serve.