Caesar Salad With Dressing

Photo: flickr user norwichnuts

Ingredients

1 recipe Caesar dressing, omitting 1 lg. head romaine

6 anchovy filets, drained and chopped

1 clove garlic

1 egg

1/4 cup crumbled blue cheese

2 tablespoons grated Parmesan cheese

Juice of ½ lemon

3 whole anchovy fillets

4 tablespoons tarragon vinegar

6 tablespoons safflower oil

2 tablespoons olive oil

1 teaspoon lemon juice

2 teaspoons Dijon mustard

1 tablespoon grated Parmesan cheese

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/4 teaspoon dry mustard

1/2 packet of Equal

1 egg

Preparation

Prepare dressing; refrigerate 1 hour.

Trim core from romaine. Separate into leaves, discarding wilted or discolored ones. Place in salad basket. Rinse under cold, running water; shake well to remove excess moisture. (Or wash under cold running water; drain and dry on paper towels.) Place romaine in a plastic bag; store in refrigerator until crisp and cold, several hours or overnight.

Add chopped anchovies to dressing. Keep refrigerated. Rub garlic clove into the surface of a large wooden salad bowl and then discard.

In a small saucepan, bring 2 inches of water to boiling. Turn off heat. Carefully lower egg into water; let stand 1 minute, then lift out. Set aside to cool.

Cut the coarse ribs from large leaves of romaine. Tear in bite size pieces into salad bowl. Shake dressing well and pour 1/2 cup over romaine.

Sprinkle with both kinds of cheese. Toss until all romaine is coated with salad dressing. Break egg over center of salad. Pour lemon juice directly over egg; toss well. Garnish top with the whole anchovies, if desired.

Place all ingredients in blender. Blend for 30 seconds. Refrigerate. Dressing is best when used within 1 week.