Easy Caesar Salad

Bon Appétit, April 2004

15 minutes — 6 Salads

Ingredients

4		anchovy fillets
3		garlic cloves (chopped)
2	tablespoon	extra virgin olive oil
1	teaspoon	worcestershire sauce
1	teaspoon	dijon mustard
1⁄2	teaspoon	hot pepper sauce
1 1⁄3	cup	mayonnaise
1⁄3	cup	parmesan cheese (grated, divided)
2	tablespoon	fresh lemon juice (or more)
3		hearts of romaine (coarsely torn – about 12 cups)
2	cup	croutons

Instructions

Blend anchovy fillets, garlic, olive oil, Worcestershire sauce, mustard, and hot pepper sauce in processor until smooth. Transfer to small bowl. Whisk in mayonnaise, 2 tablespoons cheese, and 2 tablespoons lemon juice. Season with salt and more lemon juice, if desired.

Place romaine in large bowl. Add 3/4 cup dressing; toss to coat. Sprinkle with croutons, remaining 1/4 cup cheese, and pepper. Serve, passing remaining dressing separately.