| Caesar Dressing |
| 1 Cup extra virgin olive oil |
| 1/3 Cup freshly squeezed lemon juice |
| 1/4 Cup white wine vinegar |
| 2 egg yolks |
| 1/3 Cup crushed anchovies |
| 1 Tablespoon minced fresh garlic |
| 2 Teaspoons dry mustard |
| 2 Teaspoons Worcestershire sauce |
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- Prepare dressing by placing all ingredients in a blender container or food processor bowl. Process until well blended.
- Cover, refrigerate and hold for service.
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| Preparation and Service |
| 3 Heads romaine lettuce, washed, dried, chilled and torn |
| 6 Cups TURKEY HAM, cut into julienne strips |
| 3 Cups cooked black beans, drained, rinsed well and drained again |
| 3 Cups red bell peppers, seeds and ribs removed, cut into julienne strips |
| 8 Ounces croutons |
| 1-1/2 Cups grated Parmesan cheese |
| 3 Large Avocados, peeled and sliced |
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- Toss together lettuce, turkey ham, black beans, red pepper, croutons and cheese.
- Toss salad with Caesar dressing.
- Serve in 10-ounce portions. Garnish each serving with 3 slices avocado.
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