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Classic Caesar Salad & Lite Caesar Salad
2 heads Romaine Lettuce, leaves separated, washed and chilled
1/2 cup Parmesan Cheese, shaved or grated
16 Oil-packed anchovy fillets*
1—5 oz. bag Fresh Gourmet® Classic Caesar Croutons*
Dressing:
2 Garlic Cloves, peeled and pressed
3 Tbsp. Lemon Juice
1 Tbsp. Worcestershire Sauce
1/2 tsp. Dry Mustard Powder
2 Eggs (boiled for 1 minute)
1/2 cup Extra-virgin Olive Oil*
4 Oil-packed Anchovy Fillets (if desired)*
Dressing:
In a large salad bowl, combine garlic, and, if desired, anchovy fillets. Mash together until they form a smooth paste. Stirring briskly with a small wire whisk, add the lemon juice and Worcestershire sauce. Add the mustard powder and stir until completely dissolved.
Break eggs carefully into the salad bowl. Whisk the eggs into the above ingredients just until blended. Then, whisking continuously, pour in the olive oil in a slow, steady stream.
Salad:
Remove the lettuce leaves from the refrigerator and reserve several of the larger outer leaves to garnish each serving. Tear the remaining leaves into the salad bowl; you should have about 16 cups in all.
Add croutons and sprinkle in the Parmesan cheese. If desired, add the whole anchovies; or leave them out, reserving them to garnish individual servings for those who want them. Toss the salad thoroughly with the dressing. Arrange the reserved romaine around the edges of large, chilled, individual serving plates or bowls.
Pile the salad on top. Garnish with any reserved anchovies and croutons, serve immediately.
*Variation: for a lower fat option, eliminate oil and anchovies, and choose Fresh Gourmet® Fat Free Garlic Caesar Croutons, as shown in picture at left.
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