Gulf Coast Caesar Salad Recipe

• 2 lg. heads Romaine lettuce
• 2 anchovy filets
• 1 egg
• 3 tbsp. lemon juice
• 1 1/4 c. extra virgin olive oil
• 2 teaspoon mustard, dry
• 4 tbsp. Parmesan cheese
• Black pepper, freshly cracked
• 1 c. croutons
• 1 pound seafood of your choice (crab meat)
• Sea legs, scallops, shrimp, etc.)
• 1 clove garlic

1. Wash lettuce and cut into bite-size pcs.
2. Place in large bowl.
3. Cook seafood if necessary and dice into 1/2-inch pcs.
4. Set aside.
5. Make sure lettuce and seafood are liquid removed of excess liquid.
6. To make dressing, place garlic, anchovies, Parmesan cheese, and dry mustard into a food processor and process.
7. Add in egg while food processor is still running, then slowly add in the extra virgin olive oil and lemon juice alternately till emulsification takes place.
8. Season with freshly cracked pepper.
9. Pour dressing over lettuce and seafood and toss.
10. Sprinkle croutons on top and serve.
11. Serves: 6.
12. (Prep and Cooking Time: 30 min)

anchovy filets, egg, lemon juice, extra virgin olive oil, parmesan cheese, black pepper, croutons, your choice, shrimp, clove garlic

Taken from cookeatshare.com/recipes/gulf-coast-caesar-salad-39881 (may not work)