- 2 cloves garlic, coarsely chopped, or more to taste
- 1/4 teaspoon salt
- 1 tablespoon drained capers
- 2 teaspoons anchovy paste
- 1/2 cup olive oil
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon prepared hot mustard (such as Keen's®)
- 4 dashes hot pepper sauce (such as Tabasco®), or to taste
- 2 egg yolks
- 1/2 lemon, juiced
- 1 head romaine lettuce, torn into bite-size pieces
- 1/4 cup real bacon bits, or to taste
- 1 (5 ounce) package croutons, or as needed
- 4 teaspoons grated Parmesan cheese, or to taste
- Place garlic and salt in a wooden salad bowl; mash together with a fork until creamy. Mash capers into garlic paste. Mash anchovy paste into garlic mixture until creamy.
- Whisk olive oil and black pepper into garlic mixture with a fork until well blended; stir in Worcestershire sauce, vinegar, mustard, and hot pepper sauce. Whisk egg yolks into mixture; whisk in lemon juice. Place romaine into the salad bowl and toss with dressing.
- Sprinkle salad with bacon bits, croutons, and Parmesan cheese.
04/28/2018
recipepes.com
Canadian Caesar Salad, recipe
PT15M
PT1H
5
455 calories
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