Caesar Salad Dressing Easy |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Throw all the ingredients in the blender and whirl away. Easy, fast and wonderful! Comes from my sister Tina who is the Salad Queen! Ingredients:
romaine lettece cut or torn in small pieces |
dressing |
1 can anchovies (about 8-9 fillets) drain |
juice of 1 lemon |
5-6 cloves of garlic |
2-3 good splashes red wine vinegar |
1 t dijon mustard |
penzeys freshly ground black pepper to taste |
3-4 drops worchester sauces |
extra virgin olive oil (about 2/3 cup) |
grated parmesean cheese |
croutons |
Directions:
1. Clean and dry Romaine lettece.
2. In a blender (I use a smaller chopper machine) add anchovies, lemon juice, garlic, vinegar, mustard, black pepper, Worchester sauce, about half of the EVOO.
3. Blend until garlic is chopped pretty well, then add more of the olive oil.
4. Blend for a few minutes and then add the rest of the olive oil.
5. You may want to add more EVOO if it isn't the thick consistency you would like.
6. Blend this mixture for a few more minutes to be sure everything is blended to a smooth consistency.
7. Put croutons in with the lettece and pour the dressing over the lettece. Do it a little at a time, because it is easier to add more...you know.
8. Toss until all the leaves are coated thoroughly. Then top with parmesean cheese and serve on ice cold plates.
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