RECIPE TITLE "Caesar Salad with Sun-dried Tomatoes" Author: Caesar
by Joie Warner
head romaine lettuce, rinsed, dried, broken into bite-size pieces
garlic cloves, finely chopped
1 can (2 ounces) anchovy fillets, drained,
1 tablespoon wholegrain or Dijon mustard
3 tablespoons fresh lemon
1 tablespoon red wine vinegar
1/2 cup Olive Oil
10 large halves
sun-dried tomatoes in oil, drained, diced
1/2 cup freshly grated Parmesan
cheese, plus extra for serving
1 1/2 cups Pumpernickel or Parmesan Croutons
Crisp lettuce: place
in plastic bag, seal, and refrigerate for a minimum of 1 hour.
Whisk garlic, anchovies,
mustard, lemon juice, and vinegar in medium bowl until blended (or blend
in blender or food processor). Continue whisking or blending while adding
oil in thin stream until thickened. Stir in sun-dried tomatoes and cheese.
Cover and chill for several hours if desired; restir if necessary.
Toss crisped lettuce
in very large salad bowl with dressing until thoroughly coated. Add croutons
and toss again. Serve with extra cheese.