Who doesn’t love Caesar salad?! Perfect side to steak, chops, chicken or ribs.
- 24 romaine leaves
- Salt and freshly ground pepper
- ½ cup parmesan cheese, shredded
- CO-OP GOLD croutons
Dressing:
- 2 tbsp prepared mayonnaise
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tbsp fresh lime juice
- 4 anchovy fillets
- 4 cloves garlic
- 1/2 cup Three Farmers camelina oil
- 2 tbsp red wine vinegar
- Salt and freshly ground pepper
Put all dressing ingredients, except the camelina oil and vinegar, in a food processor/blender and process until blended. Continue to blend and slowly add the oil and then add in the vinegar. If too thick, add a little water.
Brush the leaves of romaine on both sides with camelina oil and season lightly with salt and pepper. Grill on each side for 30 seconds.
To serve: chop the cooked leaves and toss in a bowl with dressing, croutons and cheese OR serve 6 leaves to a plate, drizzle with dressing and garnish with cheese and croutons.