Caesar Salad

By spend with pennies

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Ingredients

8 cups romaine lettuce (washed and torn into bite-sized pieces )
1 cup croutons
cup parmesan cheese (fresh, shredded )
1 clove garlic
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
10 small capers
1 large egg (room temperature)
2 anchovy fillets (or 1 teaspoon anchovy paste)
fresh black pepper (to taste )
½ cup light olive oil (or canola oil)
¼ cup parmesan cheese (grated )

Prep Time15mins
Cook Time10mins
Servings6

Instructions

Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy fillets, and pepper in a blender.

Blend until smooth. With the blender running on low speed, slowly drizzle in olive oil in a thin, slow stream (this should take a few minutes).

Add 1/4 cup parmesan cheese and pulse to combine. Taste and season with salt and additional pepper if desired. Refrigerate until using, up to 3 days.

In a large salad bowl, combine lettuce, croutons, and cup parmesan cheese. Add dressing as desired and toss to combine.

Garnish with additional parmesan cheese and fresh lemon wedges for serving.

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Dressing,Lunch,Salad,Side Dish

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