Caesar Salad with Caesar Dressing
Dressing:
- 1 Egg
- 3 Tablespoons Dijon Mustard
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Anchovy paste (available at Amazon, I have not found it in local stores)
- 9 or 10 fresh Garlic cloves (Sometimes I add more. I love garlic!)
- 1/3 cup Apple Cider Vinegar (I buy the organic kind that says it still contains the mother)
- 1/3 cup lemon juice (like Realemon or a store brand of the same)
- 1 cup Olive Oil (Cold pressed)
I blend this in my smoothie maker machine, and after saturating my lettuce with all this goodness, I then store the leftovers in a canning jar with a plastic lid in the fridge. This dressing is good for about 5 days, and is FAR superior to anything I can buy.
Salad:
- Prepare Romaine Lettuce Leaves: Wash and blot dry with a towel, slice into thin strips
- Liberally pour the dressing over the leaves and toss until all the leaves are coated.
- Add:
- A liberal sprinkling of Bacon Bits (I buy a big bag of real bacon bits and store it in the freezer.)
- A liberal sprinkling of Parmesan Cheese
Eat immediately, once the salad is mixed it will not keep overnight.
Note that until you add the parmesan cheese, this recipe is safe for the lactose intolerant to eat. If you are feeding someone who has a sensitivity to milk products, simply don’t add the parmesan. You won’t even miss it because everything else is so flavourful.