CREAMY CAESER SALAD DRESSING

2 PEELED CLOVES FRESH GARLIC

1 TEASPOON OF COLEMANS ENGLISH MUSTARD

½ TEASPOON OF SEA SALT

1 INCH OF ANCHOVY PASTE OR HALF OF ONE ANCHOVY

1 CODDLED EGG (HEAT IN BOILING WATER 3-4 MINUTES)

1 TABLESPOON OF FRESH LEMON JUICE

1 CUP OF SUNFLOWER OIL

¼ TEASPOON OF FRESH GROUND PEPPER

½ TEASPOON OF WORCESTERSHIRE SAUCE



IN A MINI FOOD PROCESSOR COMBINE EGG, SALT, PEPPER, ANCHOVY, MUSTARD, GARLIC, WORCESTERSHIRE SAUCE AND A THIRD OF THE OIL. SLOWLY ADD REST OF OIL AND LEMON JUICE WHILE PROCESSOR IS ON UNTIL DRESSING GETS CREAMY. MAKES ABOUT ONE CUP. REFRIGERATE FOR 2-3 DAYS.

FOR SALAD

1 HEAD OF ROMAINE ½ CUP OF CROUTONS 1 TABLESPOON OF REGIANO PARMIGINNO CHEESE

(OPTIONAL VEGIES FOR A DIFFERENT CAESAR SALAD) ADD IN ¼ CUP FRESH CAULIFLOWER FLOURETS AND A FEW SLICES OF FRESH SLICED RAW WHITE MUSHROOMS OR A HALF OF CHOPPED AVOCADO.

CLEAN ONE HEAD OF ROMAINE LETTUCE AND DRAIN. CUT LETTUCE LEAFS AND PLACE INTO A LARGE BOWL. TOSS HALF OF DRESSING ONTO SALAD AND SERVE INTO INDIVIDUAL PLATES, ADD CROUTONS AND TOP WITH CHEESE.

LEFT OVER DRESSING CAN BE USED AS A MARINADE FOR GRILLED MEATS SUCH AS BEEF SHISH KABOBS, SIRLOIN STRIPS, PORK ROASTS AND LAMB KABOBS.