Monday, June 2, 2008

Ceasar Salad

1 tsp. salt
3 eggs
1 1/2 tsp. sugar
3/4 tsp. dry mustard
3 tsp. lemon juice
1 tsp. Parmesan cheese
4-6 cloves crushed garlic
6 tsp. red wine vinegar
1 c. plus 2 tbsp. salad oil
6 drops Worcestershire sauce
3 tbsp. olive oil

Mix in blender and refrigerate until serving with salad.

1 lg. head romaine lettuce
2 cups spinach leaves, washed and de- stemmed
2 c. croutons
8 bacon slices, cooked and crumbled
Or 1 cup of cooked, diced chicken
1/2 c. Parmesan cheese

Tear lettuce in bite sized pieces in a salad bowl, add croutons, add dressing, toss to coat.

Serve with No Knead Bread

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