Total Calories: 200
One or two hours before serving, blend together in a small bowl, olive oil, vegetable oil, lemon juice, anchovies, garlic. Worcestershire sauce, salt, pepper and dry mustard. Cover and let stand at room temperature.
Tear romaine into bite-size pieces (you will need 8 to 10 cups). Place in a large salad bowl cover and chill.
In a small bowl, combine cheeses and set aside.
To serve, beat egg into dressing. At the table, pour dressing over romaine toss. Add cheese and croutons, tossing lightly.
This Caesar Salad recipe is from the Summer Salads Cookbook. Download this Cookbook today.
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