Salad Greens Julienne With Caesar Dressing Recipe

• 1-2 heads lettuce of your choice
• 1 carrot, peeled, blanched, julienne cut
• 1 turnip, peeled, julienne, raw
• 1 green and yellow pepper, julienned, blanched
• 1/2 c. black olives, pitted
• 1 tomato, cored, wedged
• 2 Large eggs, hard boiled, wedged
• 1 teaspoon garlic, chopped
• 2 anchovy filets
• 2 Large eggs
• 1/4 c. lemon juice
• 1 c. extra virgin olive oil
• 2 teaspoon mustard, dry
• Parmesan cheese, to taste
• Salt and pepper to taste

1. Wash greens and drain to dry.
2. Place greens in a large salad bowl.
3. Arrange vegetables neatly on top of greens.
4. Garnish with black olives, tomato wedges, and egg wedges.
5. Just prior to serving, toss with dressing and croutons and serve.
6. For dressing: Place garlic, anchovies, and Large eggs into a food processor and puree.
7. Slowly add in the oil, lemon juice, dry mustard and Parmesan cheese.
8. Blend well.
9. Adjust seasonings to your liking.
10. Serves: 6.

your choice, carrot, green, black olives, tomato, eggs, garlic, anchovy filets, eggs, lemon juice, extra virgin olive oil, parmesan cheese, salt

Taken from cookeatshare.com/recipes/salad-greens-julienne-with-caesar-dressing-52737 (may not work)