Creamy caesar
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove | |
| 1 | large | Egg (or 2 smaller) |
| 1 | teaspoon | Worcestershire sauce |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Anchovie paste (optional) |
| 1 | dash | Of pepper |
| 1 | cup | Salad oil |
| Blend in a blender until smooth. Chill about 2 hours. | ||
| 1 | large | Head romaine lettuce |
| 2 | cups | Croutons |
| 8 | Bacon slices, cooked and crumbled | |
| ½ | cup | Parmesan cheese |
Directions
SALAD
DRESSING:
Tear lettuce in bite sized pieces in salad bowl. Add croutons. Add dressing. Toss to coat.
CROUTONS: 2 tbsp butter or margarine 1 garlic clove, sliced 4 5 white bread slices, cubed
Saute garlic in butter for 2-3 minutes. Remove garlic and discard.
Add bread cubes. Fry until golden, stirring often. Remove. Cool.
Origin: Jean Pare's Salads Shared by: Sharon Stevens