(Eggless) Caesar Salad

    Hail Caesar!
    ---
     
     
    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.  pepper
    1 C. freshly grated Parmesan cheese (about 3 oz.)
    1 lrg. head romaine lettuce
    1 c. Croutons
    ---
    Blend first 7 ingredients in processor or blender.  Add Parmesan cheese and blend just until combined.  Season to taste with salt.  Can be prepared 2 days ahead; bring to room temperature and whisk before serving.  Tear romaine into bite sized pieces. . just before tossing salad, top with a little more freshly grated parmesan.  Serves 4.
    This is easily increased.
    ---
    How to prepare romaine:
    Cut a inverted V (like a small Xmas tree) at the bottom of the head.  This will remove
    core and some of the stuff stems.  Trim off the top inch of the head if the leaves
    are a bit ragged. Now slice the head straight across in 1 inch slices,
    Wash and drain.  Dry thoroughly (or dressing will not stick to it)
    Spin a salad spinner and drain on paper towels. Store in fridge.
    ---
    When ready to add dressing, (this is how we do it at work) place salad into a
    deep bucket or bowl, add dressing and with a closed pair of tongs or big spoon
    stir the salad very vigorously and quickly to thoroughly coat the romaine.
    Place into a bowl, top with parmesan and croutons. Serve immediately.
    Caesar salad can not be made ahead of time because it wilts quickly.
    Make the dressing ahead and have the lettuce ready and combine both
    at the last minute.
     
    ---
      Return to SALADS list here
    Return to GROWLIES Index here