Ingredients
Dressing
3/4 cup vegetable oil (or light olive oil). Regular olive oil is too heavy.
1/3 cup freshly grated Parmesan cheese
3 T. Fresh Lemon Juice
3 T. finely minced green onion
3/4t dry mustard (preferred as it distributes better) or 1 t. dijon
1/2 t. Worcestershire sauce (a secret ingredient)
1 clove finely minced garlic.
1/4 t. freshly ground pepper
(salt to taste if necessary)
The salad
1 large head romaine lettuce (or three romaine hearts) torn into pieces. Do this as late as possible to keep them crunchy
1 avocado, pitted, peeled and chopped. (If avocados are as popular in my home as yours, add two).
1/2 cup croutons (Avoid the pre-seasoned caesar found in the market. They are too salty and they have competing herbs. The croutons are there to add crunch, not an argument.
1 ounce anchovies, chopped (optional). I put these on the side and let folks (like me like them add them).
Preparation
Combine the salad ingredients in a jar. Cover tightly and shake well. A crucial step, it must be allowed to mellow overnight. Once it has you can see if it needs more salt or pepper.
Combine the remaining ingredients in a bowl. (If you have carb-avoiders let folks add croutons separately.
Shake the dressing well. Toss gently. Serve immediately. Surprisingly, it holds up quite well for another day.
