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Cesar Salad
A great, easy version of the original.
- 8 Tbls. Olive Oil
- 1 Egg (Egg Beaters can be substituted)
- 1 tsp. Anchovy Paste (don't worry, it won't taste fishy)
- 2 Tbls. Vinegar
- 1 Tbls. Fresh lemon juice
- 1/4 tsp. Dry mustard
- 1/2 tsp. Salt
- 2 Cloves garlic (pressed)
- Fresh ground pepper
- 3 dashes Worcestershire sauce
- Romaine Lettuce
- Pepperidge Farm Club Rolls (cut into 1" cubes)
- Butter and olive oil
- 3 Cloves of garlic, chopped
- Dill, thyme, oregano
- 3/4 cup Romano cheese
Instructions:
For the dressing, mix first 10 ingredients together with a wire Wisk. (Do not double, if you are feeding a large crowd, make multiple batches.)
For the croutons: Fry bread cubes in butter, olive oil and garlic until golden brown. Put the fried cubes into a brown paper bag and sprinkle with dill, thyme and oregano and shake well.
For the salad, clean and dry lettuce and rip into pieces. Add croutons, grated Romano cheese and dressing and toss.
