Ceasar Salad

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2 cloves garlic

2 anchovy fillets

2 tablespoons capers, drained and rinsed (25 mL)

1/2 teaspoon Dijon mustard (2 mL)

1 teaspoon red wine vinegar (15ml)

1 tablespoon lemon juice(15 mL)

1/4 teaspoon Worcestershire sauce (1 mL)

5-6 drops of Tobassco sauce

1/4 cup (50 mL) high quality extra virgin olive oil

1 large egg yolk

1/4 teaspoon freshly ground black pepper (1 mL)

1 head romaine lettuce, outer leaves removed

1/4 cup freshly grated or shaved parmesan (50 mL)

1/4 cup fresh croutons

 

 

In a large wooden bowl mash the garlic and anchovy into a paste (add a pinch of salt to help the grinding process). Add lemon juice (use fresh), Vinegar, Dijon, Worchestershire, tobassco, half of the cheese, olive oil and mix until well blended. Drop in the egg yolk and mix till thickened. Cover with plastic wrap and place in the fridge for approx 1/2 hour.

 

Wash romaine and drain well ( I use a salad spinner to get all the water out). Remove dressing mixture from the fridge and mix again with a fork (should be thick mayonaise consistancy) toss in the torn romaine and capers. Sprinkle the remaining cheese and croutons over the top and serve. You can add diced roast chicken to this recipe too if you like.