Who doesn’t love Caesar salad?!  Perfect side to steak, chops, chicken or ribs.

• 24 romaine leaves
• Salt and freshly ground pepper
• ½ cup parmesan cheese, shredded
• CO-OP GOLD croutons

Dressing:

• 2 tbsp prepared mayonnaise
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 tbsp fresh lime juice
• 4 anchovy fillets
• 4 cloves garlic
• 1/2  cup Three Farmers camelina oil
• 2 tbsp red wine vinegar
• Salt and freshly ground pepper

Put all dressing ingredients, except the camelina oil and vinegar, in a food processor/blender and process until blended.  Continue to blend and slowly add the oil and then add in the vinegar.  If too thick, add a little water.

Brush the leaves of romaine on both sides with camelina oil and season lightly with salt and pepper. Grill on each side for 30 seconds.

To serve: chop the cooked leaves and toss in a bowl with dressing, croutons and cheese OR serve 6 leaves to a plate, drizzle with dressing and garnish with cheese and croutons.