Recipe - Updated Caesar Salad

CAESAR DRESSING
1 tablespoon Prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Tabasco sauce; a few drops
1 tablespoon Fresh lime juice
1 teaspoon Capers
10 Anchovy fillets; optional
8 Cloves garlic; roasted
2 tablespoon Red wine vinegar
1 One half cup Olive oil
Salt and freshly ground
black pepper; to taste

SALAD
4 cup Romaine lettuce; torn into
lg.
; pieces
One fourth cup Grated parmesan cheese

How to Prepare the Salad:

1. Place all the ingredients for the dressing, except the olive oil, in a
blender and blend until smooth. If the mixture is too thick add a little
water.

2. Tear washed Romaine lettuce leaves into large pieces and place in a
large salad bowl. Add the dressing, olive oil, Parmesan cheese, and salt
and pepper to taste. Toss and serve.

How to Roast the Garlic:

1. Preheat the oven to 350 degrees F. Rub each garlic clove with olive oil,
place in a small ovenproof pan and season with salt and pepper.

2. Cover the pan with aluminum foil and roast for 45 minutes, until soft
and lightly browned. Peel the garlic before using.

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