CAESAR SALAD

CREAMY & CRUNCHY!

INGREDIENTS:
3 CUPS COZ/ ROMAINE SALAD LEAVES (WASHED)
½ CUP BACON (BITS OR RASHERS)
(VEGETARIAN OPTION: 1X CAN CHICKPEAS-DRY FRIED)
1/3 CUP PARMESAN (THIN SLICES) 
2 CUPS CROUTONS (SEE ‘CROUTON’ RECIPE) 

OPTIONAL: ROCKET SALAD &/OR PINE NUTS

CAESAR DRESSING
1 GARLIC CLOVE (MINCED OR 1X TSP POWDERED)
JUICE FROM 1 LEMON (OR 2 TBS LEMON JUICE)
1 TSP MUSTARD
1 CUP MAYONNAISE
½ CUP PARMESAN CHEESE 
1 TSP GREEN HERBS (DRY OR FRESH DILL, OREGANO OR ITALIAN SEASONING)
SALT & PEPPER (TO TASTE)

UTENSILS:
FRYING PAN, WOODEN SPOON, KNIFE, CHOPPING BOARD, COLANDER, SALAD BOWL, MEASURING SPOONS, JAR WITH LID.

METHOD:
SEE ‘CROUTONS’ RECIPE:

FRY THE BACON BITS IN A FRYING PAN UNTIL CRUNCHY AND BROWN. SET THE BACON ASIDE TO COOL. IF YOU HAVE A FLY NET COVER, USE THIS TO AVOID FLIES LANDING ON THE MEAT. 

CAESAR DRESSING: 
COMBINE INGREDIENTS IN A JAR. FASTEN THE LID TIGHTLY AND SHAKE WELL. 

SALAD:
WASH THE SALAD, THEN PUT IT IN A COLANDER OR ‘SALAD SPINNER’ TO SHAKE OFF EXCESS WATER.  
TEAR THE LARGE LETTUCE LEAVES IN HALF AND PLACE IN THE SALAD BOWL. 
SPRINKLE THE BACON AND SLICES OF PARMESAN CHEESE OVER THE LEAVES, THEN TOP WITH CROUTONS AND THE DRESSING.

STORAGE: DRESSING KEEPS IN THE FRIDGE FOR SEVERAL WEEKS.