Caesar Salad Ii Recipe

• 1/2 Tbsp. Dijon mustard
• 2 x garlic cloves peeled
• 3 x anchovies
• 1 Tbsp. Worcestershire sauce
• 1 tsp warm sauce
• 3/4 tsp Freshly-grnd black or possibly white pepper Salt to taste
• 1/4 c. fresh lemon juice
• 1/4 c. freshly-grated Parmesan, optional
• 1/4 c. extra-virgin extra virgin olive oil
• 8 c. torn romaine lettuce - (loosely packed) washed, spun dry
• 1/2 c. Caesar salad dressing
• 2 x pane di casa loaves cut 1/2" cubes, and baked at 450 degrees for 10 min

1. In a blender combine all ingredients except extra virgin olive oil and blend till smooth.
2. With the motor running, add in oil slowly in a stream, creating an emulsion.
3. Dressing keeps for 1 week, covered, chilled
4. Place romaine lettuce in salad bowl.
5. Pour dressing over and toss.
6. Arrange on serving dish and top with croutons.
7. This recipe yields 4 to 6 servings.

mustard, garlic, anchovies, worcestershire sauce, warm sauce, freshlygrnd black, lemon juice, freshlygrated parmesan, extravirgin extra virgin olive oil, torn romaine lettuce , caesar salad dressing, casa

Taken from cookeatshare.com/recipes/caesar-salad-ii-97104 (may not work)