Alison DuBois's Recipes   |   HSN Cookbook   |   Print Friendly Version

This is the perfect accompaniment to any dish. Try tossing on grilled chicken or shrimp to make it a main meal!

1-2 large heads romaine lettuce; washed, dried and cut into 2-inch ribbons
¼ cup Parmesan cheese; finely shredded
1 cup garlic croutons

Creamy Cesar Dressing:
1 ¼ cup olive oil
juice of 1 lemon
4-5 anchovy fillets
¼ teaspoon dry mustard
¼ teaspoon coarse ground black pepper
¼ cup milk

1. Prepare the lettuce and place in a large salad bowl. Sprinkle on the Parmesan cheese.



2. To make the dressing, place 1 raw egg, ¼ cup olive oil and the juice of 1 lemon into a blender or beaker (if using an immersion blender). Begin processing. Slowly drizzle in, in a slow stream, the remainder of the olive oil; the mixture should turn very thick and mayonnaise-like. Add the anchovies, mustard, pepper and milk and process until creamy. Add a little more milk to thin as desired.



3. It is best to refrigerate the dressing for an hour or so before tossing it with the lettuce. Top salad with croutons and serve.