Pat's Recipes
Pat Avetta's Caesar Salad Recipe
2005
2 cloves garlic
1/2 cup vegtable oil
1 egg
2 Tbsp fresh lemon juice
1/2 cup freshly grated parmesan cheese (asiago is best)
1 tsp Worcester sauce
1/2 tsp fresh ground pepper
salt if needed
Blend on lowest speed of blender until thick and smooth. Include half of the cheese in the dressing and sprinkle the salad with the remaining cheese. I usually use more cheese than the recipe calls for.
Toss with fresh torn romaine lettuce, sprinkle with extra cheese and pepridge farm caesar sald croutons
This recipe can be made the day before to allow the flavors to blend and can be doubled easily. Keep tightly sealed in refridgerator for up to one week.