Creole Caesar Salad

• 1 Lb. Romaine Lettuce - Produce
• 2 Tbsp. Grated Parmesan Cheese - Cheese Case
• Creole Anchovy Dressing - Aisle
• 1 Can Reese's Anchovies - Aisle 3
• 1 Cup Napa Valley Extra Virgin Olive Oil 25.4 oz. - Aisle 4
• 2 Tsp. Lemon Juice - Produce
• 1 Egg - Aisle 1
• 1 Tsp. Water
• 1/8 Tsp. Freshly Ground Black Pepper - Herbs & Spices
• Caesar Cardini's Croutons - Aisle 3
• 1 Tsp. Christopher Ranch Chopped Garlic - Produce
• 2 Tsp. Lime Juice - Produce
• 1/8 Tsp. Woodstock Dijon Mustard - Aisle 4
• 1/8 Tsp. Salt - Herbs & Spices

Dressing: Place anchovies and garlic in food processor and pulse on and off several times. Add remaining ingredients and blend until smooth. Refrigerate until ready to use.

Salad: Chop romaine lettuce into bite size pieces. In large bowl, toss romaine with dressing (allow 3 tbsp. per serving). Top with croutons and additional parmesan cheese.