Traditional Italian Caesar salad

Dressing (can be made in advance and kept in refrigerator for up to 5 days):
3 garlic cloves, chopped
4 anchovy fillets*, chopped
1/4 cup freshly-squeezed lemon juice
1 tablespoon Dijon mustard (such as Woodstock Farms)
1/2 cup olive oil
freshly-ground black pepper

Salad:
3 heads romaine, washed and chopped
1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
1/2 cup walnuts
1 1/2 ounces grated imported Parmigiano cheese (such as Grana Padano)
freshly-ground black pepper

Chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with pepper.

Drizzle chopped lettuce with dressing and toss well.  Add the sun-dried tomatoes and walnuts. Sprinkle cheese and season with ground black pepper.  Enjoy immediately.

*Don't let the anchovies turn you away from this recipe - there is no fishy taste to the dressing.  If you didn't see the ingredients, you would never know they were in there.  Anchovies (and sardines as well) are among the best sources for Omega-3 fatty acids, and this dressing is a great way to get them in!