Some Caesar's are light, some are creamy. This is a light version - considered to be more authentic than our Americanized creamy version. I like BOTH versions, myself.
1T Parmesan cheese (the real stuff please!)
2-3 cloves of garlic
1/2 tsp sea salt
1 tsp olive oil
1T capers
1/4 tsp mustard powder
1 egg coddled yolk*
juice of 1/2 lemon
2T red wine vinegar
dash of Worcestershire sauce
Blend in a blender. Drizzle and toss on crisp Romain lettuce just before serving and top with Parmesan cheese and homemade croutons.
* To coddle an egg you simply soft boil it in its shell for 1 minute. If you get a little egg white in dressing that's OK. :-)
For a large selection of delicious salad dressings, visit A Dressing a Day Challenge
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