CREOLE ANCHOVY DRESSING

It's FAT TUESDAY! I made this Creole Anchovy Dressing to accompany my New Orleans themed meal. It's a creamy Caesar dressing with a kick. The Creole mustard gives it a nice spice and you get a little crunch from the mustard seeds. Use the Cajun Seasoning to taste, make it as spicy as you like.

                                                          CREOLE ANCHOVY DRESSING

1 anchovy fillet
1 tsp. minced garlic
1 large egg
2/3 cup vegetable oil
1/2 cup extra virgin olive oil
2 TBSP. grated Parmesan cheese
2 tsp. Creole mustard
2 tsp. freshly squeezed lime juice
2 tsp. freshly squeezed lemon juice
1 tsp. water
1/8 tsp. Cajun Seasoning (I used Tony Cachres)
1/8 tsp. freshly ground black pepper
1/8 tsp. salt
1 pound romaine lettuce, washed and cut into bite-sized pieces
Grated Parmesan cheese
Croutons

Place the anchovy and garlic into a food processor, cover and pulse on and off several times. Add the egg, and with the motor running, slowly add the vegetable and olive oil. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper and salt. Process briefly until all ingredients are incorporated. Refrigerate until ready to use.

In a large bowl, toss romaine with the dressing, allowing approximately 3 TBSP. of the dressing per serving.

Serve on chilled salad plates. Top with croutons and additional Parmesan cheese. Serve immediately.

To make the croutons, heat 2 TBSP. oil in a large nonstick saute pan over medium-high heat for 1 minute. Add bread cubes and toss in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun season while stirring continuously. Toast for 5 minutes, until golden brown.

Recipe from The Heaven on Seven cookbook.