Ceasar Salad

1 cup olive oil ¼ red wine vinegar 6 anchovy fillets

4 garlic cloves, minced 1 Tbsp lemon juice

1 Tbsp Dijon mustard ½ tsp black pepper

1 egg yolk

1 cup freshly shredded Parmesan cheese

2 (10-oz) bags chopped hearts of romaine lettuce

1 (5.5-oz) package large Caesar style croutons

Process first 8 ingredients in a food processor until smooth.

Add Parmesan; process until blended. Toss with lettuce

Top with cretins. Yield 8 servings

A slight variation on a recipe (terri cohen) in jan00 So. Living