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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This was adapted from a recipe in McCall's magazine about 15 years ago. I have made this hundreds of times over the years. It can be made into a full meal by adding seared chicken or tuna. Ingredients:
2 garlic cloves |
3/4 teaspoon salt |
1 1/4 teaspoons pepper |
10 canned anchovy fillets, drained |
2 large egg yolks |
3 tablespoons lemon juice |
2 tablespoons balsamic vinegar |
1 tablespoon country dijon mustard |
1 teaspoon worcestershire sauce |
1/2 cup olive oil |
1 large head romaine lettuce |
2/3 cup parmesan cheese |
6 ounces caesar-flavor croutons |
Directions:
1. Wash lettuce and tear into bite sized pieces. Place in large salad bowl.
2. Grate Parmesan with box grater and add to salad bowl.
3. Add croutons to salad bowl.
4. Combine all dressing ingredients except olive oil in blender and blend until smooth.
5. Slowly add oil, blending constantly.
6. Add dressing to salad in bowl and toss to combine.
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