Have always gotten rave reviews on this one. Can be made way ahead, even the day before and the lettuce doesn't get soggey as long as you don't mix it up until serving.
Ingredients
- 1/2 tsp salt or 1 tsp kosher salt
- 1/2 tsp freshly cracked white pepper
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp dry mustard
- 1/2 tsp Dijon mustard
- A few grains granulated sugar
- 1 tsp lemon juice
- 1 tsp finely chopped garlic
- 2 tbsp tarragon vinegar
- 3 tbsp pure olive oil
- 1/2 cup vegetable oil
- 1 raw egg
Directions
Put all the ingredients for the dressing in the bottom of a large salad bowl. Mix well with a wooden spoon.
Break 2 heads of trimmed romaine lettuce into 1/2 pieces and put then in the salad bowl on the dressing. Fry 6 slices bacon till crisp (reserve bacon fat)drain on paper towels, shred and place on top of lettuce. Take 1 cup small bread cubes and fry in reserved bacon fat until golden, drain on paper towel and then place on top of bacon in the bowl. Sprinkle 1/4 cup freshly grated Parmesan cheese on top of salad.
When ready to eat, toss the salad, picking up the dressing from the bottom, and serve.
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Submitted 6/13/05.
Source: The Dione Lucas Book of French Cooking
Submitted By: Linda Street
LStreet440@aol.com
Caesar Salad Dressing