Caesar Salad

Ingredients

• 16 servings

• 1/4 cup (60 ml) olive oil

• 4 teaspoons (20 ml) red wine vinegar

• 3 anchovy fillets, blotted with paper towels and minced

• 2 garlic cloves, minced

• 1 tablespoon (15 ml) fresh lemon juice

• 3/4 teaspoon (3.75 ml) Dijon mustard

• 1/2 teaspoon (2.5 ml) Worcestershire sauce

• 3 tablespoons (27 g) grated Parmesan cheese

• salt (optional) and freshly ground pepper

• 3 heads romaine lettuce, washed and torn into pieces

• 2 cups (90 g) fat-free croutons

Directions

1. In a food processor or blender, combine olive oil, red wine vinegar, anchovy fillets, garlic, lemon juice, mustard, and Worcestershire sauce. Process until smooth. Add 1 tablespoon of the grated Parmesan; process for another 5 seconds. Set aside.

2. Place the romaine in a large salad bowl. Season with salt (if using) and pepper. Drizzle the prepared dressing over the greens; toss to evenly coat.

3. Add the croutons and toss again. Divide the salad between 12 salad plates; sprinkle each with some of the remaining Parmesan cheese. Serve at once.