Egg-Free Caesar Salad

© "So Easy, So Delicious"
 
Dressing:
1 T red wine vinegar
1 T anchovies, minced or anchovy paste (optional)
1 T Dijon mustard
4 cloves garlic, minced
1/2 tsp black pepper, or to taste
1 C olive oil
4 T lemon juice (1 lemon)
Dash Worcestershire sauce
Salt, to taste

Place all the ingredients in a jar and cover tightly. Shake vigorously until well blended. Refrigerate for a minimum of several hours or up to 1 week.

 
Salad:
2 heads Romaine lettuce
3/4 to 1 C freshly grated Parmesan cheese
2 C croutons

Wash lettuce and tear into bite-size pieces. Dry lettuce thoroughly. Place lettuce in a large bowl. Just before serving, sprinkle with cheese and croutons and add dressing. Toss well.

Hint: To reduce fat and calories, you can substitute water for half the oil without sacrificing too much flavor. The lettuce can be washed and dried up to 2 days in advance. To keep the lettuce crisp, dry it in a salad spinner and then wrap it in a few paper towels and place it in a large plastic bag.