Caesar Salad

Caesar Salad

 

                                                                      INGREDIENTS:

1- 1 large head romaine lettuce (washed over and thoroughly dried)
2- 1 1?2 cups garlic-flavored croutons (or to taste)
3- parmesan cheese
4- freshly grated black pepper (to taste)

                                                                         DRESSING:

1- 2 anchovy fillets (or to taste).
2-2 fresh garlic cloves (or to taste).
3-1 cup mayonnaise.
4-1?4 cup half-and-half cream or 1?4 cup milk.
5-1?3 cup grated parmesan cheese.
6-2 tablespoons fresh squeezed lemon juice.
7-1 tablespoon Dijon mustard .
8-salt and pepper
9-2 teaspoons Worcestershire sauce (or to taste) (optional)
10-buttermilk or half-and-half, for thinning


                                                                           DIRECTIONS:

In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
Adjust seasonings to taste.
Thin with buttermilk (or milk) for a thinner consistency if desired.
Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
Toss desired amount of dressing with Romaine lettuce and croutons.
Sprinkle with more grated Parmesan cheese if desired.