Caesar Salad and Dressing

                                                                                                                    

Philippians 4:4 Rejoice in the Lord always. I will say it again: Rejoice!

3 hearts of romaine

1/2 cup Italian 4 cheese blend, plus additional cheese for serving

1 1/2 teaspoons red wine vinegar

1/4 t minced garlic 

1/2 t anchovy paste

1/4 teaspoon Worcestershire sauce
1 t lemon juice
1t Dijon mustard 

1T Tabasco

8 turns freshly ground white pepper

1/2 T sea salt

Freshly ground black pepper

1/3 c Hellman’s mayo

Trim the root ends from the romaine, separate the leaves, and wash and dry them. Put the lettuce in the fridge to chill while you prepare the dressing.

Using a mortar and pestle, grind sea salt, anchovy paste and garlic. Starting with the mayo, add to bowl and whisk, then add rest of wet ingredients. Add the cheese, white and black peppers last.

Toss the chilled lettuce with the dressing in a large bowl. Transfer to serving plates or a serving platter and finish with a generous crowning of the remaining grated cheese and a few turns of black pepper.