Better Than Caesar Salad

• Dressing
• 3/4 cup vegetable oil (or light olive oil). Regular olive oil is too heavy.
• 1/3 cup freshly grated Parmesan cheese
• 3 T. Fresh Lemon Juice
• 3 T. finely minced green onion
• 3/4t dry mustard (preferred as it distributes better) or 1 t. dijon
• 1/2 t. Worcestershire sauce (a secret ingredient)
• 1 clove finely minced garlic.
• 1/4 t. freshly ground pepper
• (salt to taste if necessary)
• The salad
• 1 large head romaine lettuce (or three romaine hearts) torn into pieces. Do this as late as possible to keep them crunchy
• 1 avocado, pitted, peeled and chopped. (If avocados are as popular in my home as yours, add two).
• 1/2 cup croutons (Avoid the pre-seasoned caesar found in the market. They are too salty and they have competing herbs. The croutons are there to add crunch, not an argument.
• 1 ounce anchovies, chopped (optional). I put these on the side and let folks (like me like them add them).

1. Combine the salad ingredients in a jar. Cover tightly and shake well. A crucial step, it must be allowed to mellow overnight. Once it has you can see if it needs more salt or pepper.
2. Combine the remaining ingredients in a bowl. (If you have carb-avoiders let folks add croutons separately.
3. Shake the dressing well. Toss gently. Serve immediately. Surprisingly, it holds up quite well for another day.

dressing, vegetable oil, parmesan cheese, lemon juice, green onion, better, worcestershire sauce, garlic, freshly ground pepper, salt, salad, head romaine lettuce, avocado, croutons, anchovies

Taken from www.epicurious.com/recipes/member/views/better-than-caesar-salad-50087300 (may not work)