Cooking Light magazine's Caesar Salad Recipe
- 1 large head romaine lettuce
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1 clove garlic, crushed
- 1 lemon, halved
- freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- garlic croutons
- 1 (2 ounce) can anchovy fillets, drained (optional)
step 1: Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Place romaine in a large zip-top plastic bag; chill at least 2 hours.
step 2: Combine olive oil and next 5 ingredients in a jar. Cover tightly, and shake vigorously. Set aside.
step 3: Cut coarse ribs from large leaves of romaine; tear leaves into bite-size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until coated.
step 4: Squeeze juice from lemon halves over salad. Grind a generous amount of pepper over salad; sprinkle with cheese. Toss salad. Top with Garlic Croutons and, if desired, anchovies. Serve salad immediately.