WERT'S CREOLE CAESAR SALAD

Yield 12 - 15 Servings
Ingredients:
Basic Salad
1 Head Romaine Lettuce
1 Head Red Leaf Romaine Lettuce
1 Head Boston Lettuce
6 oz Extra Virgin Olive Oil
1/4 Cup Garlic (Crushed and minced)
2 TBSP Lemon Juice from Fresh Lemon
1 TBSP Creole Mustard (Any spicy good mustard will do)
1/2 TSP Fresh Cracked Black Pepper
1/2 TSP Soy sauce
1/2 TSP Fish Sauce
2 Eggs (Fresh farm eggs, if possible)
1/4 Cup Fresh Grated Romano Cheese
1/4 Cup Fresh Grated Parmesan Cheese
1 - 2 oz Can Anchovy Filets
Large Crusty Croutons
Tomatoes*
8 Large Plum Tomatoes (Cut into quarters)
Extra Virgin Olive Oil 
Balsamic Vinegar
Shrimp*
2lb Large Shrimp
Lime Juice
Extra Virgin Olive Oil
Balsamic Vinegar
Creole Seasoning
Mushrooms*
1lb Portobello Mushrooms
Extra Virgin Olive Oil 
Balsamic Vinegar
Creole Seasoning

* Marinate to personal taste.

Wash and de-vein shrimp.  Place in a plastic bag with 
lime juice, vinegar , olive oil and seasoning.  Marinate for 
3 hours and drain.  Grill on barbecue until tender.  Chill. 

Slice mushrooms into 1/2 inch strips.  Place in a plastic bag
 with vinegar, olive oil and seasoning.  Marinate for 3 hours 
and drain.  Grill on barbecue until tender.  Chill.

Cut tomatoes lengthwise into quarters.  Place in a plastic bag
with vinegar and olive oil.  Marinate for 3 hours and drain.  
Chill.

Wash lettuce leaves in cold water and drain on paper 
towels to remove all moisture.  Tear lettuce into pieces 
and place in a large bowl.  Use 1/2 of the oil and gently 
toss the lettuce until all of the lettuce is completely covered 
with oil. 

In a separate bowl, whisk remaining oil, garlic, mustard, 
lemon juice, black pepper, soy and fish sauce until well 
blended.  Add eggs and whisk again to blend.  Put sauce 
in a blender and blend until smooth (about two minutes).

Pour the dressing over the salad and toss the lettuce to 
completely coat all leaves.    Toss in cheeses and croutons.

To Serve: Spread salad over large chilled salad plates.  
Place two large shrimp, slices of mushroom and 
tomatoes on top of the lettuce.   Drizzle some of the 
remaining dressing over the top before serving.   
Anchovies may be served on the salad or on the side.