Title: 464499 Ceasar Salad Dressing
Categories: Salad
Yield: 1 Servings
| 4 | | Anchovies, mashed to paste |
| 1/2 | | Lemon, squeezed |
| 1 | | Heaping tbsp. Dijon mustard |
| 1 | tb | Minced garlic |
| 1 | | Egg yolk |
| | ds | Worcestershire sauce |
| | | Fresh ground pepper |
| | | Romano cheese |
| 2 | pt | Olive oil |
| 1 | | Part red wine vinegar |
| 30 | | Croutons |
In wooden bowl mash 4 anchovy filets with fork. Stir in each of the
following ingredients one at a time making sure it is well combined before
adding next ingredient: lemon, Dijon mustard, minced garlic, egg yolk,
Worcestershire sauce, freshly ground pepper. Add olive oil and red wine
vinegar in proportion above until you have reached the degree of bite you
like to your dressing. Pour over Romaine lettuce, sprinkle on Romano cheese
and add croutons. If you prefer croutons may be mashed into dressing (no
more than 6) and Romano mixed in dressing before serving.