Caesar Salad

Easy to make-kids big or small love it. Nose friendly anchovy paste method. I am asked to bring this salad to every function


INGREDIENTS 

SERVINGS 4-6
YIELD 1 big salad

• 1⁄8 cup lemon juice (This amount has been reduced effective Nov5/08 due to reviews. Thanks everyone)
• 3 dashes Worcestershire sauce
• 2 drops Tabasco sauce
• 2 -3 fresh minced garlic cloves
• 2 -3 inches anchovy paste (right from the tube)
• 1⁄8 cup parmesan cheese
• 1⁄2 cup virgin olive oil (fresher the better)
• salt
• fresh ground pepper
• clean and torn romaine leaf
• crispy bacon bits
• crouton

DIRECTIONS

In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion.
Some people like to add an egg yolk at this time, but that is up to you.
Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments.
Assemble torn lettuce and coutons and bacon in very large bowl.
Then adding dressing a bit at a time and tossing until coated.
Present with a little more cheese and pepper if desired.
my secret touch: I cube and toast any left over bread like sourdough, pumpernickle, italian - about 1 inch cubes.
I put in the oven and toast on a cookie sheet.
After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt.
I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad -- these are buttery and yummy.
This step can be made ahead. sinfull.
Your heart will thank you lol.

Source:

http://www.food.com/recipe/caesar-salad-15439