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This "blended"
version makes it so much easier to prepare the caesar
dressing...
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2
bunches |
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romaine lettuce, torn into pieces |
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½
cup |
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olive oil |
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¼
cup |
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blue
cheese, crumbled |
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¼
cup |
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lemon juice |
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1
large |
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egg |
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4
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anchovy fillets, drained, rinsed,
chopped |
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1
clove |
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garlic, minced |
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¾
tsp |
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salt |
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½
tsp |
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dry
mustard |
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¼
tsp |
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tabasco |
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¾
cup |
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croutons |
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½
cup |
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fresh Parmesan, grated |
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1 |
In food
processor, place olive oil, blue cheese, lemon
juice, egg, anchovies, garlic, salt, mustard and
tabasco. Blend until smooth. Refrigerate. |
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2 |
To assemble
salad, place torn romaine in large salad bowl.
Add croutons and Parmesan. Add dressing a little
at a time and toss. |
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Servings: 10
NET CARBS:
2.48g. per serving |
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