It seems like everyone loves Caesar Salads. The secret is in the dressing and it's not all that difficult to make. Try with the Vine Cliff 2003 Bien Nacido Vineyard Chardonnay.
Ingredients
Dressing:
• 2 hard boiled eggs, whites only
• 1 teaspoon Dijon Mustard
• 1 clove garlic, minced
• ¼ cup nonfat or low fat cottage cheese
• ¼ cup nonfat or regular buttermilk
• 3 tablespoons fresh lemon juice
• 2 calmata olives, pitted and minced
• 2 teaspoons Pickapeppa Sauce, soy sauce or Worcestershire sauce.
• Salt and pepper to taste
Croutons:
• 4 slices bread, each ½ inch thick
• 1 large clove garlic
Salad:
• 2 hearts of Romaine or 1 whole head of Romaine lettuce
• 1 ounce freshly grated Pecorino Romano cheese
In a blender, combine all of the dressing ingredients, except for the salt and pepper. Puree until smooth. Add salt and pepper to taste. Cover and refrigerate.
Toast the bread slices. Peel the garlic clove, slice it in half, and rub the cut surfaces on both sides of the toast. Cut into ½ inch cubes, and lightly toast again on an unoiled tray at 350 degrees.
Rinse and dry the lettuce. Tear it into 2-inch pieces and combine it with the croutons in a serving bowl. Gently toss with about ¼ cup of dressing to lightly coat the lettuce and croutons. Sprinkle with grated cheese and serve immediately.