2 Heads of romaine lettuce
Juice of 2 lemons
¼ C Olive oil
1 T Dry mustard
4 Cloves garlic, minced
1 t Worchestershire sauce
6 Anchovies mashed
3 T Romano cheese
1 Egg yolk
Salt & pepper
· Whisk everything together in a bowl except the lettuce
· Wash and dry the lettuce then tear or chop into bite size pieces, toss with dressing and croutons
· Serve on plate or in salad bowl
Croutons
2 C Sour dough bread, cubed
6 Cloves garlic, minced
3 T Butter
2 T Olive oil
1 T Romano cheese
1 T Fresh parsley
Salt & pepper
· Heat oil and butter in a pan, add garlic, salt and pepper, saute and toss until bread is coated with oil and garlic
· Sprinkle with cheese and parsley place in a 425 degree oven for about 10-15 minutes, or until bread starts to brown
· Turn off oven and let the croutons sit in oven about 30 minutes, or until they are dried and crispy
· Cool and toss with Caesar salad
DELICIOUS
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