The plain lettuce salad is good whenever you want a green side dish. We also use it as the base for a main course Grilled Chicken or Sausage Caesar.



For the dressing
2 garlic cloves
about 2" of anchovy paste squeezed from the tube
1 Tbsp olive oil
In a wooden mortar or salad bowl, mash the garlic cloves into the anchovy paste until they disappear.
Stir in the Tbsp of olive oil.
1 egg yolk
Whisk the egg yolk into the garlic mixture.
3 Tbsp whole grain Dijon mustard
juice of half a lemon
Whisk in the mustard and lemon juice.
1/2 cup olive oil (preferably Gallo) Slowly add the oil, whisking constantly, until dressing is thick and creamy.
Or, be lazy and throw everything except the olive oil into the Cuisinart, pulse to blend, then slowly add the oil through the feed tube while the machine is running.
a dash of Worcestershire sauce
2 dashes of Tabasco sauce
3 tsp grated Parmesan cheese
Stir the flavourings into the finished dressing.
For the salad:
1 head of romaine lettuce
1 cup of garlic croutons
1/4 cup grated Parmesan cheese

crisp bacon bits, and/or
1 cup grated smoked cheese, such as Gruyere or Monterey Jack, and/or
strips of grilled chicken breast, or
thin slices of grilled Italian sausage
Tear (don't cut) the lettuce into bite-size pieces. Toss together with the croutons and cheese; then with the dressing.

If using as the base for a Chicken or Sausage Caesar, arrange the lettuce mixture on plates and put the meat pieces on top.
Serves 6 (or 5 if two of them are teenaged boys) from the Toronto Star, May 16, 1984