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| Caesar Salad
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4 cups of croutons
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6 firm heads of Romaine lettuce 2 18oz pkgs. Of hearts of Romaine
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4 tablespoons red wine vinegar plus more for dressing
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4 tablespoons lemon juice
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8 cloves garlic
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8 anchovy fillets
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2/3 cup extra-virgin olive oil
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2 tablespoons Dijon mustard
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2 hard-boiled egg yolks
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1 teaspoon salt
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1 teaspoon Worcestershire sauce
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2 cups Parmigiano-Reggiano cheese
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Combine 4 tablespoons vinegar, lemon juice, garlic, and anchovies in a blender until smooth. Add 2/3-cup olive oil if not enough liquid to move mixture in blender. Add mustard, hard-boiled egg yolks, salt, Worcestershire sauce, pepper and remaining olive oil, if any. Blend until creamy. If too tangy, add a splash or two of olive oil.
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