Caesar Salad

Caesar Salad

I love the tanginess of Caesar dressing. The first time I made this I substituted anchovy paste for the fillets. It wasn't salty enough so I'll add another teaspoon next time making the recipe with at least 2 teaspoons of the paste.

1 egg yolk, or ¼ cup egg beaters
Juice of one lemon
½ ounce (4) anchovy fillets, or 2 teaspoons anchovy paste
¼ cup, plus 2 teaspoons Dijon mustard
3 cloves garlic, minced
1 ½ cups extra virgin olive oil
½ cup grated Parmesan cheese
2 teaspoons black pepper
1 pound Romaine lettuce washed
¼ cup shaved Parmesan cheese
1 cup croutons

Combine egg yolk or egg beaters, lemon juice, anchovies, mustard, and garlic; puree in a food processor or a blender. With machine running, slowly drizzle oil until mixture is the consistency of mayonnaise; drizzling the oil is important to keep the full, creamy texture. Transfer to a bowl; add Parmesan and pepper. Mix thoroughly.

Tear washed lettuce into bite-sized pieces and place in a large bowl. Before serving, toss lettuce with dressing until generously coated; divide onto plates. Top with shaved Parmesan and crouton. Serves 4.