For the Dressing

4 oz      Pasteurized Egg yolk

1 tsp     Coleman's dry mustard

1 tsp     Dijon mustard

¼ cup   Red Wine Vinegar

1 tsp     Worcestershire sauce

1 lrge    Garlic clove (crushed)

3          anchovies

1 cup    Canola Oil

½ cup   Olive Oil

Salt and Pepper

Lemon Juice

Add the egg yolk, the Dry and Dijon Mustard, the Vinegar, the Worcestershire sauce, the Garlic and the Anchovies in a blender and puree until smooth. Slowly drizzle in the canola oil to form an emulsion.  Add the Olive Oil until the dressing is thick and creamy. Adjust the acidity with the addition of the lemon juice and season with salt & pepper. Set aside until required.

Crisps

6 oz.     Asiago Cheese

Finely grate the cheese. Sprinkle into a pan over medium heat and allow to cook until golden brown. Remove and allow to cool. Store until required.

Crouton

6 slices             White Bread

2-4 oz.  Canola Oil

Cut out a circle from the centre of the sliced bread approximately 5 inches.  Cut out a smaller circle from the center of the larger circle, approximately 3 inches. Heat the Canola oil in a pan over medium heat and cook bread till crisp and light brown.

To Assemble

2 ea.     Romaine Hearts

Caesar Dressing

Lay out some plastic wrap and place on a Romaine leaf and brush with Caesar Dressing. Continue this process until you have enough to Roll into a nice 3 in cylinder. Roll into a tight cylinder, approximately 3 in. in Diameter. Place in the refrigerator for approximately 6-8 minutes. Then cut into 3 inch slices.  Repeat with remaining Romaine leaves so that you have 6 small rounds. Place in the center of the Crouton and remove the plastic wrap. Top with the Asiago Cheese crisps and garnish.

To Garnish (suggested)

6 ea.     Cherry Tomatoes

1 ea.     Heirloom Tomatoes

            Olive Oil

            Salt and Pepper

Cut some cherry tomatoes or some Heirlooms. Place in a bowl with the herbs and the olive oil and toss together. Place on top of the Asiago Crisps and romaine hearts.