Recipe by: Tracy L. Hughes
1/2 cup extra virgin olive oil
2 gloves garlic mashed
1 cup grated parmesan
1/2 tsp Worcestershire sauce
1 tblsp Dijon mustard
1 egg beaten
1 tblsp lemon juice
Salt & fresh ground pepper to taste
1 head of chopped Romaine (washed & thoroughly dried)
1 cup croutons (preferrably Caesar or garlic flavored)
1/2 cup shaved or finely shredded Parmesan
Dressing: Whisk together all dressing ingredients, EXCEPT olive oil, until smooth and creamy consistency. Gradually whisk in extra virgin olive oil until a desired consistency is reached.
Salad: In a serving bowl add chopped Romaine and dressing. Thoroughly mix until Romaine leaves are coated. Add croutons, Parmesan and it’s ready to serve.