Sumptuous Caesar Salad

I have played with Caesar Recipes for many years.

I started making them when I worked at a restaurant that offered table side Caesar Salad Preparations.

I have changed it according to different dietary considerations.

I removed the raw egg in place of mayo when I was pregnant.

I omit the cheese when we are not eating dairy and it is very good.

Following is the recipe I now make each time, sometimes omitting the cheese:

Caesar Salad Recipe:

1/2 lemon

3 anchovies

4 dashes Tabasco

2 dashes Worcestershire sauce

3 tablespoons garlic oil (3 garlic cloves 3 tablespoon olive oil)

1/4 cup Parmesan cheese

2 tablespoons mayonnaise

fresh ground pepper

1-2 head of Romaine

Garlic Oil:

Mince 3 cloves of garlic. Add to a ramekin and pour 3 tablespoon olive oil over.

Place in a toaster oven at 350 F for 5-7 minutes until bubbling and fragrant. Let cool while you prepare dressing.

I use a wooden Caesar bowl, but any shallow wide bowl will work.

Place anchovies in bowl, add lemon juice, Tabasco, and Worcestershire sauce.

Using two forks smash anchovies until a paste forms. Now stir in garlic oil and Mayo.

Taste by dipping a bit of lettuce. Sometimes I add more Tabasco or oil.  Then add cheese to thicken.

Clean and spin torn lettuce.  Mix by hand in bowl until coated.

Add to bowls (2 large or 4 small), add fresh ground pepper, and a little more cheese if your wish.