Nathalie's Caesar Salad
|Garlic||5 Clove (25 gm), peeled|
|Dijon mustard||6 Tablespoon|
|Red wine vinegar||6 Tablespoon|
|Worcestershire||1 1⁄2 Tablespoon|
|Oil||1 Cup (16 tbs)|
|Romaine lettuce head||1 1⁄2 Pound (1 large head)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated or sliced (imported)|
|Croutons||2 Cup (32 tbs)|
|Freshly ground pepper||To Taste|
1 In a food processor jar, crush the garlic and anchovies together.
2 Add in the mustard and egg yolks, blending well.
3 Add in the vinegar and Worcestershire sauce.
4 Gradually beat in the oil.
5 Wash the romaine lettuce thoroughly.
6 Tear into bite size pieces.
7 In a bowl, toss the romaine along with the dressing, Parmesan, croutons, and salt and freshly ground pepper to taste, just before serving.