Caesar dressin

By slebel

Ingredients

• 3 garlic0 cloves, chopped
• 1 tspanchovy fillets
• 1/2 teaspoon salt
• 1 teaspoon fresh ground peppery
• 1/2 tsp red wine
• 2 tablespoons fresh lemon juice (one small lemon)
• 1 teaspoon Worcestershire sauce
• 3 dashes hot sauce (like Tabasco)
• 1 1⁄2 tablespoons Dijon mustard
• 2 large egg yolks
• 1 ⁄3-1⁄2 cup extra virgin olive oil or 1⁄3-1⁄2 cup canola oil
• 2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried (ten-ounce heads)
• 1 cup freshly grated parmesan cheese or 1 cup romano cheese
• crouton (to garnish)
• On Sale Near You

Preparation

Step 1

In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
Stir in egg yolks and Dijon mustard.
Add anchovies, and grind to a paste.
Add lemon juice, Worcestershire, hot sauce and season with pepper.
Slowly whisk in olive/canola oil until dressing is creamy.
Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.