Delicious, creamy Caesar salad dressing. Add poached chicken or salmon for a terrific main course salad.
6 cloves garlic
6 anchovy fillets
1 cup olive oil
4 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
1 cup shredded parmesan cheese
2 coddled eggs
1 teaspoon sugar
salt & pepper to taste
2 heads romaine lettuce
1 cup croutons
fresh mint -- optional
bacon, cooked and crumbled
No nutrition information available
To coddle the eggs, boil two cups water in a glass dish in the microwave, crack the eggs gently into the water, and let them sit for 2 minutes. Scoop out with a slotted spoon to place in Cuisinart food processor.
Drop garlic cloves in with machine running. Add anchovies and ½ of olive oil. Add rest of ingredients. Then put the remaining oil in the pusher tube and let it drizzle through into the food processor.
To serve, wash and dry the romaine and either tear in pieces or 'chiffonade' with a sharp knife. Add mint leaves, crumbled bacon, and croutons and toss with dressing.
Yield - about 2 cups dressing.