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Caesar Salad
Serves 4

1 Tbsp prepared mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Tabasco sauce, a few drops
1 Tbsp fresh lime juice
1 tsp capers
10 anchovy fillets (optional)
8 cloves garlic, roasted (see recipe below)
2 Tbsp red wine vinegar
1 1/2 cup olive oil
Salt and freshly ground black pepper, to taste

4 cup Romaine lettuce, torn in lg. pieces
1/4 cup grated Parmesan cheese

Put all the ingredients for the dressing, except the olive oil, in
a blender and blend until smooth. If the mixture is too thick add
a little water. Tear washed Romaine lettuce leaves in large pieces
and put in a large salad bowl. Add the dressing, olive oil, Parmesan
cheese, and salt and pepper to taste. Toss and serve.

To Roast garlic: Preheat the oven to 350. Rub each garlic clove
with olive oil, put in a small oven-proof pan and season with salt
and pepper. Cover the pan with aluminum foil and roast 45 minutes,
until soft and lightly browned. Squeeze the garlic from the skin
and serve.


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