| Roasted Garlic Caesar Salad Dressing |
| 1 Egg, at room tempurature 6 Anchovies, (mashed to yield about 1 tablespoon) The Zest & Juice of one Lemon 1 tablespoon White Vinegar 1 to 2 tablespoons Roasted Garlic, or 1 clove of Garlic, finely minced 1 to 2 teaspoons freshly ground Black Pepper 1/4 cup Parmesan Cheese, (optional) 3/4 to 1 cup Olive Oil |
| In the bowl of a food processor place all of the ingredients, except the oil. Slowly add the olive oil to the egg mixture, in a slow steady stream, until all of the oil is incorperated and it becomes a mayonnaise. Taste to adjust the seasonings, adding water, vinegar or lemon juice if the dressing is too thick. Store in the fridge until ready to serve. To serve: In a bowl, toss together cleaned & dried hearts of romaine lettuce leaves, (about 3 to 4 leaves, torn into small pieces) with a few garlic herb croutons & about 1 tablespoon of parmesan cheese & the Caesar Salad Dressing, (about 1 tablespoon) mixing together to coat all of the lettuce leaves, begin careful not to over mix... serve on chilled a plates. Serve with freshly shaved Parmigrano Reggiano cheese, & an anchovy or two on top of the salad... garnish with a wedge of lemon. Yields about 1 1/2 to 2 cups |