Lemon Caesar Salad

• 1/2 c. olive oil
• 1/2 c. freshly grated Parmesan cheese (about 1 1/2 oz.)
• 1/4 c. fresh lemon juice
• 1 Tbsp. Dijon mustard
• 1 1/2 tsp. Worcestershire sauce
• 2 anchovies, drained
• 1 large garlic clove
• 2 heads romaine lettuce, torn into bite size pieces
• croutons
• additional Parmesan cheese
• 1 can plum tomatoes
• 1 pt. heavy cream
• 3 Tbsp. butter
• 3 leaves basil (fresh when possible)
• 1/2 lb. cooked pasta of your choice (al dente)
• 2 cloves chopped fresh garlic
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. sugar

1. Cook pasta al dente.
2. Run cold water over it and set aside.
3. In a skillet, melt 1 tablespoon of butter.
4. Add garlic and basil and saute 30 seconds.
5. Now add plum tomatoes, chopped or whole, your preference.
6. Cook for 5 minutes.
7. Add pasta (drained well) and cook, stirring constantly.

olive oil, freshly grated parmesan cheese, lemon juice, mustard, worcestershire sauce, anchovies, garlic, croutons, parmesan cheese, tomatoes, heavy cream, butter, basil, pasta, fresh garlic, salt, pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978667 (may not work)