Recipe By: Art Wiesemann
Serving Size: 6 to 8
Yield: 1/2 + cup dressing
INGREDIENTS:
2 - 3 heads of Hearts of Romaine lettuce, chilled
Croutons (I like the Texas Toast Caesar Croutons)
DRESSING
1 can Anchovies
6 Tablespoons Olive oil
1 each Fresh lemon, Juice and use 1/2 or more to taste
1/4 teaspoon Dry mustard
1/4 teaspoon Fresh ground black pepper
1/2 teaspoon Salt (OPTIONAL)
1/2 cup Grated Parmesan cheese
2 - 3 cloves Garlic cloves, minced
1/4 cup Feta cheese
DIRECTIONS:
1. Tear or chop the chilled Romaine lettuce. Rinse thoroughly and dry using a salad spinner.
2. Using a blender or a food processor, make the dressing. Add the anchovies with their oil, (there is about 1 tablespoon of oil with the canned anchovies). Add 5 more tablespoons of olive oil to the blender. The anchovies can be flat packed or rolled with capers. I have used both.
3. Add minced garlic to taste. Add more or less garlic to taste. 2 to 3 cloves is usually about right for my taste.
4. Add the juice of 1/2 fresh lemon to the blender. Add more fresh lemon juice to taste.
5. Add the Feta cheese and the dry ingredients to the blender. I use Feta chess instead of egg for my binder.
6. Blend to a creamy consistency. If too thick, add more olive oil to thin slightly. If too thin, add more Feta cheese.
7. Add croutons to bottom of a salad bowl and pour the dressing over the croutons. Let the croutons soak in the dressing before adding the chilled Romaine lettuce, a handful at a time. Toss until the Romaine is evenly coated. Continue adding Romaine and tossing until all the lettuce has been added. Sprinkle the grated Parmesan over the tossed salad and continue tossing. Serve with your favorite protein.
Enjoy!! Love this with slices of steak, shrimp or chicken.
Art
