Source:

Lori

Serves/Makes:4 or more

Ingredients

• 1 head (1 pound) Romaine lettuce washed, drained, and torn into bit-size pieces.
• 2 tbsp (30 ml). mayonnaise
• 1 clove garlic, minced
• 1 tbsp (15 ml). fresh lemon juice
• 1 tsp (5 ml). red wine vinegar
• 1 tsp (5 ml). anchovy paste
• 1/4 tsp (1 ml). Worcestershire sauce
• 1/4 tsp (1 ml). Dijon mustard
• 1/4 tsp (1 ml). coarsely ground black pepper
• 3 tbsp (45 ml). olive oil
• 1/2 cup (125 ml) grated parmesan cheese
• salt

Preparation

• Place lettuce in large salad bowl.
• In small mixing bowl, combine mayo, lemon juice, garlic, anchovy paste, worcestershire sauce, vinegar, mustard, and pepper till blended well.
• Whisk in the olive oil.
• Pour dressing over lettuce and toss well.
• Add croutons and cheese and toss again.
• Season to taste with salt, and maybe more pepper.

Comments

This recipe omits the original coddled or raw eggs but I don't think you'll miss them. It taste just as great as the original Caesar salad recipe.