The Farmer Family Cookbook

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This is a favorite salad among my family and where ever it is served. The recipe comes from Dan's niece Stephanie Sundseth who is an amazing cook! Stephanie's family and her brother Bryan Crites have joined in many Farmer family gatherings. We all rave about her food! Stephanie Kreger: Stephanie Sundseth gave this recipe to my mom several years ago. While my sister-in-law CeeCee was in town visiting before Lon and I got married, my mom made this for dinner. CeeCee raved about "Jolene's" caesar salad dressing. Now, when we are in town visiting Lon's family, I often hear people rave about "CeeCee's" caesar salad dressing!

Ingredients

• 20.25 heads Romaine lettuce, cleaned and chopped
• .250.03125 cup grated Parmesan cheese
• Croutons
• 10.125 cup grilled chicken, sliced thin (optional)

Dressing:

• 20.25 cups mayonnaise (Best Foods is the best)
• 10.125 tbsp lemon juice
• 30.375 cloves fresh garlic, crushed
• .50.0625 cup grated Parmesan cheese

Steps

1. Mix the dressing the day before use. Use only enough to moisten the lettuce (recipe makes more than needed for one salad). This is a very thick dressing and needs to be mixed with the lettuce using your hands, so no big globs are left in the salad. Store unused portion in the refrigerator for up to a month or more.
2. Toss the Romaine, cheese and chicken together with the dressing. Top with croutons. (Homemade ones are the best and easy to make. Dice up a loaf of French bread. Leave out on counter for a day. Toss with a generous amount of melted butter and garlic salt. Bake in 400F oven until toasty and golden brown.)
3. The dressing can also be used for a cheesy bread. Spread on fresh slices of French bread and place under the boiler until hot and bubbly. Serve warm.