Key Lime Caesar Salad Dressing

Created by Executive Chef David Barbieri, CDM, CFPP
Classic Residence by Hyatt in Teaneck
Serves 6

• 2  tablespoons key lime juice
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon anchovy paste
• 1/4 teaspoon fresh chopped garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground white pepper
• 1/2 tablespoon cold water
• 1/8 cup extra virgin olive oil
• 1/8 cup canola oil
• 1/4 cup grated romano cheese
• 2  tablespoons parmesan cheese
• Romaine lettuce and croutons as desired

Combine key lime juice, Dijon mustard, Worcestershire sauce, Tabasco sauce, anchovy paste, garlic, salt, white pepper and cold water in a food processor. Slowly add olive oil and canola oil while the food processor emulsifies the dressing. Add 1/2 of the romano cheese and process briefly.

Wash fresh, crisp romaine lettuce and tear into bite-sized pieces. Toss greens in a moderate amount of dressing and top with remaining parmesan cheese and a few croutons.

Per Serving (excluding unknown items): 108 Calories; 11g Fat (88.7% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.