Janette's Caesar Dressing

If you buy a whole romaine salad, cut the end off and separate the leaves. Lay the romaine leaves on top of each other whole,
 largest to smallest.
You can wash them or using a wet paper towel, wipe any sand or dirt off.
Run your knife down the center stem, then cut along each side. Then cut across as shown to make bite-sized pieces.
Cut gently so you do not bruise the leaves.

You can also serve the romaine leaves whole with the dressing drizzled on top.

Serves 4 -6

Ingredients: 

Janette's home-grown romaine

2 whole eggs
3 tsp Dijon mustard
2 large cloves of garlic, minced
1/2 tsp Worcestershire sauce
1 tsp ground pepper
1 tsp salt
Juice of one lemon
3 drops of tabasco sauce
1/8 cup of red wine vinegar
1 1/4 to 1 1/2 cups of extra virgin olive oil
1/2 cup freshly grated parmesan cheese

1 cup of croutons
8-10 anchovy fillets, chopped (optional)
bacon bits or pan fried pancetta, chopped
Parmesan cheese to sprinkle on top


Directions:

Add all the ingredients except the olive oil, cheese, croutons and anchovies to a blender or vitamix. Process till smooth.  Then slowly drizzle the olive oil into the mixer and process till creamy.  Add the parmesan cheese and process till mixed.  If you do not have a vitamix, use a large bowl. Whisk the eggs, mustard, garlic, Worcestershire, salt & pepper, lemon, tabasco and vinegar together.  Then very slowly drizzle the olive oil while continuing to whisk. This will give you a creamy dressing.  Add the parmesan and whisk again. If you're making the dressing ahead, store it in a jar in the fridge. Use in a day or two.

Sprinkle the croutons on the salad, just before tossing it with the dressing. Add a bit of dressing at a time. Toss and serve immediately. Salad will get very soft and soggy if left with the dressing on it too long. I like to serve the chopped or whole anchovies on the side, as not everyone loves these little fish. Top with freshly grated cheese, or put some in a bowl to pass around.

If you want to add bacon bits or pancetta, chop the bacon/pancetta and fry in a dry pan till crisp. Cool and set aside. Add on top of the salad.

If you're having a party, prepare the romaine in advance. Chop it up and put it into a plastic bag in the fridge. Always cut the ends off if you buy it pre-washed as it tends to go a little brown.

Homemade Croutons

Focaccia bread will give you light croutons which are not too dense. Chop the bread into 3/4" cubes.
Heat a non-stick pan on medium and add 2 TBS olive oil. Add the bread cubes and toss in the oil till covered. Stir, tossing them in the pan to brown on all sides. Sprinkle with salt and Italian seasoning.
Remove when done and cool. Set aside in a dish, covered with tin foil so they stay crispy.