Caesar Salad

Ingredients

• 8 cups loosely packed, torn, washed and spun dry romaine lettuce
• 7 to 8 tablespoons Caesar salad dressing, recipe follows
• 1 cup of 1/2- inch Croutons, recipe follows
• 1/3 cup freshly grated Parmesan cheese, optional

Dressing:

• 4 teaspoons Dijon mustard
• 3 garlic cloves, peeled
• 4 anchovies, soaked in milk for 15 minutes and drained
• 2 teaspoons Worchestershire
• 1 teaspoon hot sauce
• Salt and pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/4 cup water

Croutons:

• Cut sliced country style bread cut into 3/4 inch cubes

Directions

In a large bowl, toss together well all of the ingredients.

To make the dressing: in a blender, puree all ingredients except oil and water until smooth. With the motor running, add the oil slowly in a stream, and then blend in the water. (This dressing keeps for one week, covered and chilled).

To make croutons: bake cubed bread in a preheated 350 degree F oven for 7 to 10 minutes or until they are crisp (they will shrink in size).