*CAESAR SALAD* (GF)

CAESAR SALAD

A classic and perfect for low-carbers! Just hold the croutons, unless you make croutons from Splendid Low-Carbing, page 110.

¹/₄ cup olive oil (50 mL)

*1 extra-large egg, coddled

1 clove garlic, crushed

2 tbsp lemon juice (25 mL)

1 tsp prepared mustard (5 mL)

1 tsp Worcestershire sauce (5 mL)

¹/₄ tsp salt (1 mL)

¹/₈ tsp black pepper (0.5 mL)

6 cups shredded Romaine lettuce (1.5 L)

¹/₃ cup Parmesan cheese (75 mL)

6 slices crisp, cooked bacon, crumbled

(optional)

In blender, combine olive oil, egg, garlic, lemon juice, mustard, Worcestershire sauce, salt and pepper; blend. Toss lettuce with Parmesan cheese and bacon bits, if using. Pour dressing over salad just before serving and toss again to coat well. Serve immediately.

*Helpful Hints: “Coddled” means to cook egg in boiling water barely 1 minute.