River Bistro Caesar Salad-Detroit

Ingredients

4 Anchovy fillets, minced (or 1 1/2 t anchovy paste)
1 large Garlic clove, pressed
1 teaspoon Dijon mustard
1 teaspoon Red wine vinegar
¼ teaspoon Hot pepper sauce (such as Tabasco)
¼ cup Olive oil
1 Head romaine lettuce, torn into bite-size pieces (about 8 C)
1 cup Purchased croutons
½ cup Freshly grated Parmesan cheese (about 1 1/2 oz)

Instructions

Whisk minced anchovies, garlic, mustard, vinegar and hot pepper sauce in large bowl. Gradually add ¼ C olive oil and whisk until thick.

Season dressing to taste with salt and pepper. Add lettuce and toss.

Add croutons and cheese and toss again. Divide salad between plates and serve.

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