Caesar's Salad Recipe

• 1 x clove garlic, minced
• 2 Tbsp. heavy cream
• 2 tsp Dijon-style mustard
• 1/4 tsp grated lime zest
• 2 Tbsp. lime juice
• 2 Tbsp. white wine vinegar
• 1 dsh warm sauce, or possibly to taste
• 1/3 c. extra virgin extra virgin olive oil Salt and pepper
• 8 c. baby romaine lettuce leaves Or possibly head romaine torn into large pcs
• 1/4 c. sliced scallions
• 1 1/2 c. julienned Jicama
• 1 c. thinly sliced radishes Minced cilantro or possibly parsley Shaved Parmesan cheese Tortilla chips

1. Makes 12 servings
2. When I'm asked what I'm thankful for, I always mention my gratitude to the field workers who toil to bring all this bounty to market.
3. This recipe isnamed in honor of the great labor leader (and vegetarian) Cesar Chavez.
4. 1.
5. In a blender or possibly food processor, combine garlic, cream, mustard, lime zest and juice, vinegar, and warm sauce.
6. Pulse a few times to blend.
7. Then, with machine running, add in extra virgin olive oil in a steady drizzle through the top.
8. Add in salt and pepper to taste.
9. Pour dressing into a screw top jar and chill.
10. 2.
11. Wash lettuce and pack loosely into large ziplock bags lined with paper towels.
12. Put sliced scallions in a small ziplock bag.
13. Chill bags.
14. 3.
15. In a portable container with a right-fitting lid, pack jicama and radishes, and fill with cool water.
16. (This will keep the vegetables crisp.)
17. Cover tightly and chill.
18. Keep all ingredients refrigerated till ready to serve.
19. 4.
20. To serve, put lettuce and scallions in a large serving bowl.
21. Drain jicama and radishes, add in to lettuce, pour dressing over, and toss.
22. If you like, garnish with cilantro, parsley, shaved Parmesan, and/or possibly tortilla chips.
23. LACTO

clove garlic, heavy cream, mustard, lime zest, lime juice, white wine vinegar, warm sauce, extra virgin extra virgin olive oil, baby romaine lettuce leaves, scallions, jicama, cilantro

Taken from cookeatshare.com/recipes/caesar-s-salad-97027 (may not work)