Caesar Salad dressing

Serves: 10, Calories: 170, Fat:3g

Ingredients:
13 cups romaine lettuce – torn

Ingredients for dressing:

2 heads Garlic
1/4 cup Water
3 tbs. Cider vinegar
2 tsp. Dijon mustard
3 Anchovy fillets - chopped
2 tsp. Worcestershire sauce
seasoning to taste
1 cup Chiva-Som mayonnaise

Ingredients for Crouton:
2 cups cubed whole wheat bread
1 clv Garlic
Salt

Garnish
25g Parmesan cheese - freshly grated
3 Anchovy fillets (optional)
Black pepper



Method:

Steam the garlic for 30 minutes, then bake for 15 minutes to dry the skins. Cool. Squeeze out the flesh and place in a blender with the remaining dressing ingredients. Season to taste.



Spread the bread cubes on a baking sheet and bake for 10 - 15 minutes, or until golden and crisp. Finely mince the garlic together with the salt, and toss with the bread cubes. Return to the oven for a further few minutes to dry.


In a large bowl, toss the lettuce and dressing together. Add the croutons, cheese and anchovy fillets if using. Season with fresh ground pepper and serve immediately.