Caesar Salad Dressing

Ainekset

10 cloves Minced Garlic

4 fillets Anchovy

1 teaspoon Salt

1 teaspoon Fresh Ground Black Pepper

2 tablespoons Fresh Squeezed Lemon Juice

1 teaspoons Worcestershire Sauce

1 dash Tabasco

1 1/2 tablespoons Dijon Mustard

2 large Egg Yokes

1/3 cup Extra Virgin Olive Oil

1 cup Freshly Grated Parmesan Cheese

Roman lettuce

Ohjeet

1. Using a blender add garlic, anchovy, salt, pepper, lemon juice, Worcestershire, tabasco, Dijon, egg yokes, and olive oil. Blend well. Refrigerate overnight.

2. In a large bowl Add lettuce and cheese and toss to coat all the leaves with dressing.

3. Place salad in bowls, add croutons and serve.