Toga Dancin’ Classic Caesar Salad

I’m not sure why but this salad makes me dance, perhaps it’s the kick of garlic or the bright citrus notes of lemon, I’m not sure. If you’re not a garlic lover, then this salad is not for you. I’ve often thought I might blanch the cloves in hot water first to mellow them out a bit, but when something is already perfect why mess with it?
Dressing
¼ cup Olive Oil
¼ cup Water
½ cup Parmesan Cheese (grated not powdered)
2 Garlic Cloves, minced
3 whole anchovies plus a dash of the tin’s oil
(or 1 tsp. anchovy paste)
Juice of 1/2 Lemon
1 Tbsp. Grainy Mustard
1 tsp. Worchestershire Sauce
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Dash of Pepper

Toss the ingredients into a blender and blitz.   Drizzle your dressing over roughly torn clean and dried romaine lettuce.   If you don’t dry your lettuce, you’ll dilute the dressing. 

This salad makes a fabo lunch but make sure whomever you wish to kiss has the same!   If you’re in the mood for a light supper, adorn with cold cooked chicken or shrimp. 

For croutons;  Cube a slice or two of stale bread.  Drizzle a little oil into a pan, heat, and toss in the cubes.  Toast til golden.  Turn them out onto a plate and season with a little salt and pepper.  When croutons are hot, they’ll spice nicely.  Sprinkle your salad.  Do this at the last.   No one wants ’em soggy! 

***Experiments;  If you haven’t got a lemon, try other juicy fruits.  I have used both orange and tomato in lieu of lemon juice.