Total Calories: 200
One or two hours before serving, blend together in a small bowl olive oil, vegetable oil, lemon juice, anchovies, garlic, optional Worcestershire sauce, salt, pepper and mustard. Cover and let stand at room temperature.
Tear romaine into bite-size pieces. 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 croutons and cheese, tossing lightly.
This Henri's Caesar Salad recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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