Creamy caesar

Yield: 6 servings

Measure Ingredient
1 \N 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
\N \N Blend in a blender until smooth. Chill about 2 hours.
1 large Head romaine lettuce
2 cups Croutons
8 \N Bacon slices, cooked and crumbled
½ cup Parmesan cheese

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

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