Caesar Salad

• 8 cups loosely packed, torn, washed and spun dry romaine lettuce
• 7 to 8 tablespoons Caesar salad dressing, recipe follows
• 1 cup of 1/2- inch Croutons, recipe follows
• 1/3 cup freshly grated Parmesan cheese, optional
• 4 teaspoons Dijon mustard
• 3 garlic cloves, peeled
• 4 anchovies, soaked in milk for 15 minutes and drained
• 2 teaspoons Worchestershire
• 1 teaspoon hot sauce
• Salt and pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/4 cup water
• Cut sliced country style bread cut into 3/4 inch cubes

1. In a large bowl, toss together well all of the ingredients.
2. To make the dressing: in a blender, puree all ingredients except oil and water until smooth.
3. With the motor running, add the oil slowly in a stream, and then blend in the water.
4. (This dressing keeps for one week, covered and chilled).
5. To make croutons: bake cubed bread in a preheated 350 degree F oven for 7 to 10 minutes or until they are crisp (they will shrink in size).

romaine lettuce, caesar salad dressing, croutons, parmesan cheese, mustard, garlic, anchovies, worchestershire, hot sauce, salt, lemon juice, red wine vinegar, extra virgin olive oil, water, country style bread

Taken from www.foodnetwork.com/recipes/caesar-salad0.html (may not work)