Cooking Light magazine's Caesar Salad recipe

4 servings

1 large head romaine lettuce

3/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon dry mustard

1 clove garlic, crushed

1 lemon, halved

freshly ground black pepper

1/4 cup freshly grated Parmesan cheese

garlic croutons

1 (2 ounce) can anchovy fillets, drained (optional)

Wash romaine under cold running water.

Trim core, and separate stalk into leaves; discard wilted or discolored portions.

Shake leaves to remove moisture.

Place romaine in a large zip-top plastic bag; chill at least 2 hours.

Combine olive oil and next 5 ingredients in a jar.

Cover tightly, and shake vigorously.

Set aside.

Cut coarse ribs from large leaves of romaine; tear leaves into bite-size pieces, and place in a large salad bowl.

Pour dressing over romaine; toss gently until coated.

Squeeze juice from lemon halves over salad.

Grind a generous amount of pepper over salad; sprinkle with cheese.

Toss salad.

Top with Garlic Croutons and, if desired, anchovies.

Serve salad immediately.