Caesar Salad with Red Romaine

Ingredients:

For salad dressing:

• 1/2 cup freshly squeezed lemon juice
• 1 - 2 anchovy fillets
• 2 tbsp. Worcestershire sauce
• 1 egg yolk
• 1/2 cup vegetable oil
• 1 clove of garlic, chopped
• 1.5 tsp finely grated lemon zest
• 1/2 tsp Dijon mustard
• 1/2 teaspoon honey
• 1/8 tsp hot sauce
• 1/2 tsp white wine vinegar
• 1/2 cup finely grated Parmesan cheese

For the salad:

• 4 - 5 heads of young red cabbage romaine lettuce
• 1/2 tbsp. grated parmesan cheese
• Croutons, for sprinkling
• Freshly squeezed lemon juice, for sprinkling

Preparation:

1. Prepare the salad dressing: In a blender, combine the lemon juice, anchovies, Worcestershire sauce, egg yolk, vegetable oil, garlic, lemon zest, mustard, honey, hot sauce, and vinegar. If the dressing is too thick, thin it with a little cold water. Stir in the Parmesan cheese and refrigerate.
2. Prepare the salad: Cut romaine lettuce leaves lengthwise into wide strips. Place the leaves in a large bowl, drizzle with 1-2 tablespoons of the dressing, and toss gently. Transfer the salad to a large platter and sprinkle with Parmesan cheese and croutons. Drizzle the Caesar salad with lemon juice before serving.