Blanch garlic for one minute. Peel. Smash. Add to olive oil and let stand for two days at room temperature. Strain garlic. Mince for sauce.
In sauce pan, whisk eggs and lemon juice, cook on low heat whisking constantly until thickened. Remove from heat, continue to whisk until mixture cools down.
Toss lettuce with 6 tbl. prepared garlic oil. Sprinkle worchestershire sauce and salt & pepper, toss. Add egg mixture, toss. Add cheese, toss. Add crutons, toss, serve.
Originally Submitted
11/2/2008
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