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Guess what I'll be trying tonight! It's warm and sunny and perfect salad weather today!
Get some great bread, rye, french and sourdough. Cube. Saute with a little butter, olive oil and garlic (crushed) with some Club House Cajun Spice. At the same time I broil some bacon under the broiler. And place the croutons in the oven after the bacon is done and the oven is shut off to finish crisping up. The dressing: In a food processor or blender add 2 egg yolks, half a bulb of garlic, elephant garlic is also great(a little milder) tich of tabasco and dijon mustard, 1/2 lemon jc and tbsp of white wine vinegar, worster( hmm 8 sqirts?) lots of pepper and instead of anchovies which my husband doesn't love, I use the Club House Cajun spice, quite a bit actually to give the bite a caesar needs. blend and very slowly add olive oil...the best you can afford. Approx a cup I guess. It will be thick! Taste to adjust. Fresh romaine and I use Asiago cheese. Toss everything together just before serving and enjoy. Can add chicken sauteed in the Club House Cajun spice as well. No. I do not work for them, never have.
In a blender:
2-3 garlic cloves
1/3 cup oil
salt /pepper to taste
1/4 tsp. dry mustard
1 - 1 1/2 tsp.Worchester sauce
1 egg
2 Tbsp. fresh lemon juice
3 or more anchovy fillets (optional)
Croutons & parmesan.
This makes dressing for 1 large Romaine lettuce.