Ingredients

4 heads romaine lettuce, outer leaves removed, or 1.5 pounds
romaine lettuce hearts
3/4 cup Caesar dressing, recipe follows
Pizzetta's, recipe follows, used as croutons
2 tablespoons freshly grated Parmesan

Instructions

Put the whole romaine
leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well.
Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's,
if desired. Sprinkle the Parmesan over all. Caesar Dressing:
2 eggs*
2 tablespoon Dijon mustard
6 to 8 anchovy fillets, minced

2 tablespoons chopped garlic
4 tablespoons balsamic vinegar
3 teaspoons fresh lemon juice
Worcestershire sauce
2 cups olive oil
2 tablespoon warm water, if needed
1 cup freshly grated Parmesan Place the egg yolk, mustard, anchovies, garlic,
vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with
whisk and then add the olive oil in a slow, steady stream until it is fully incorporated.
If the dressing stops gets too thick, add the warm water and then continue until all the
oil is added. Add the cheese and continue to blend.

Yield: about 1 1/2 cups Pizzetta's with Olive Tapenade and Pecorino Cheese:

2 cloves garlic, minced
1 (8 to 10-ounce) jar olive paste tapenade

9 ounces store bought pizza dough
2 tablespoons fresh thyme leaves
1/4 pound Pecorino cheese, thinly sliced
Salt and pepper Preheat oven to 375 degrees F.
Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1
1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness
by using a pasta machine). Cover the top of the rolled out dough with olive paste and
garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season
with salt and pepper, to taste.

Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture).
Let cool for about 10 minutes, and serve.
Yield: 6 servings