Crowd Pleasing Caesar Salad
This salad calls for lots as they’re sure to ask for seconds! Serves 16

Dressing:
1 whole head garlic
½ cup (125 mL) extra virgin olive oil
2 Tbsp. (25 mL) seasoned rice vinegar
2 Tbsp. (25 mL) freshly squeezed lemon juice
2 Tbsp. (25 mL) freshly grated Parmesan cheese
2 tsp. (10 mL) Dijon mustard
1 tsp. (5 mL) anchovy paste

Salad:
2 heads Romaine lettuce, washed and dried
¼ lb. (125g) Freybe Parmesano Salami, thinly sliced and halved
2 cups (500 mL) prepared croutons
½ cup (125 mL) shaved Parmesan

1. Preheat oven to 375F (190C). Slice ¼ inch (.5 cm) top from garlic to slightly expose cloves. Place root side down in small oiled baking pan. Drizzle a little oil over top and add a little water so it won’t bake dry. Bake for 45 minutes or until cloves are soft.

2. Squeeze soft baked cloves from ½ the garlic and place in a large bowl, reserving ½ head garlic for another use. Mash cloves in large bowl until smooth. Whisk in remaining dressing ingredients until smooth.

3. Tear lettuce into bite size pieces and place in a very large salad bowl.

4. Tuck sliced salami halves into salad.

5. Toss with dressing and croutons and cheese and serve.