LEMON CAESAR SALAD

My sister Lee made this super delicious Caesar salad. It had a nice zesty, lemony flavor. I'll be using her recipe next time I'm craving a salad.

LEMON CAESAR SALAD

2 cloves of garlic, very finely mashed into a paste with 1/4 tsp. coarse salt

1 TBSP. anchovies, rinsed, patted dry and finely minced

2 tsp. finely grated lemon zest

2 TBSP. fresh lemon juice

1 TBSP. red-wine vinegar

1 TBSP. Dijon mustard

1/2 cup extra-virgin olive oil

Freshly ground black pepper, to taste

3 hearts romaine lettuce, leaves separated, rinsed and patted dry

1 large egg, boiled for 1 minute

3 TBSP. freshly grated Parmesan cheese

2 cups croutons, homemade or store-bought

Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.

Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.

Recipe by Sheila Lukins