Source: dLife

A terrific recipe for Caesar salad and a blended dressing with a tasty twist.

Servings

1 eggs
0.33 cup low sodium chicken broth
1 tsp anchovy paste , or 2 fillets
3 tbsp olive oil
1 tsp fresh lemon peel , finely shredded
2 tbsp fresh lemon juice
1 tsp dijon mustard
0.25 tsp Worcestershire sauce
1 medium garlic cloves , halved
10 cup romaine lettuce , torn
0.5 cup fresh cherry tomatoes , halved (about 6 cherry tomatoes)
1 cup plain croutons
0.25 cup grated Parmesan cheese
1 tsp black peppercorns

1 For dressing, in a blender container or food processor bowl combine egg, chicken broth, anchovy paste or fillets, oil, lemon peel, lemon juice, mustard, and Worcestershire sauce.
2 Cover and blend or process until smooth. Transfer dressing to a small saucepan.
3 Cook and stir over low heat for 8 to 10 minutes or until thickened. Do not boil. Transfer dressing to a small bowl. Cover with plastic wrap and chill in the refrigerator for 2 to 24 hours.
4 To serve, rub the inside of a wooden salad bowl with the cut sides of the garlic clove and discard garlic clove.
5 Add romaine, cherry tomatoes, croutons, and Parmesan cheese to salad bowl. Pour dressing over salad. Toss lightly to coat.
6 Transfer to salad plates and grind black pepper over each serving.

To save time, take advantage of convenient ready-to serve romaine in a bag as well as garlic-seasoned croutons for extra flavor. Add grilled salmon or chicken to make a full meal.