~ This salad dressing does not use eggs so may be made a day or two in advance. It’s every bit as delicious! ~
Colonel Pabst’s Caesar Salad 4-6 servings
1/4 cup extra virgin olive oil
1 small clove garlic, pressed
juice of 1/2 lemon
1 T red wine vinegar
1 T Colonel Pabst Worcestershire Sauce
1/2 t. anchovy paste
1 t. Dijon mustard
1/3 cup finely grated Parmesan cheese
1 head Romaine lettuce; torn into pieces.
In large glass or wooden bowl, add the first seven ingredients and
mix well. Fold in grated Parmesan cheese. Add Romaine and toss well.
Sprinkle with extra shredded Parmesan and croutons.
Garlic Croutons
1 clove garlic, pressed
1/2 cup extra virgin olive oil
2 cups cubed French bread
Add garlic to olive oil and pour mixture over bread cubes. Toss
well to coat and brown lightly in a large skillet over medium heat.