Richard's Caesar Salad

I formerly made Caesar Salad the gourmet way-- from coddled raw eggs, butter and garlic-fried, french bread croutons, and fresh squeezed lemons. Then came the headlines that raw eggs were too dangerous (no longer considered sterile) and that one simply must change one's handling of said eggs. With many longing backward looks, I abandoned my raw egg recipes and began to cast about for meaningful replacements. Finding: there aren't many. But this recipe absolutely delights Richard! He thinks it should be the first salad recipe on this site because it is such a favorite with him. To grant him this delight, I am now presenting "Richard's Caesar Salad." The recipe is simple--always a must--just fresh Romaine chopped and a delectable dressing. I put the dressing together, from another recipe, by simplifying that recipe (drastically). See what you think. It's a winner.

Preparation Time: 10 minutes
Servings: about 6

Ingredients:

Greens: 1 head Farmer's Market Fresh Romaine lettuce, washed, spun dry and coarsely chopped.

Croutons: Using sliced sour dough bread (at least 2 slices), chop into cubes. Add to melted butter, at least 2 tablespoons, (some prefer olive oil--we prefer butter) and diced garlic (at least 2 garlic heads) in fry pan and cook gently until browned. Set aside.

Dressing:

1 cup Hellmann's Mayonnaise
3 Tablespoons Lea & Perrins The Original Worcestershire Sauce
7 drops Tabasco (Red) Grand Pepper Sauce
1/3 cup DiGiorno Grated Parmesan Cheese, classic full flavor

Combine all ingredients and stir well.


Directions:

Place chopped romaine in salad bowl. Daub with enough dressing to generously coat the greens. Toss together thoroughly. Mound salad on salad plate and sprinkle with fresh croutons. Serve and savor. Simple!