Caesar Salad w/ Montana Girl Mustard Dressing


2 Tablespoons Montana Girl Mustard

1 Garlic clove minced

1 Tablespoon lemon juice

2 dashes hot sauce

2 anchovies finely chopped and mashed (optional)

2 egg yolks

4 Tablespoons olive oil

12 Cups romaine hearts torn into bite size pieces

1/4 Cup Parmesan cheese

2 Cups crusty bread cut into cubes

2 Tablespoon water

4 Tablespoons butter (Seasoned with garlic and herbs optional)

To Make the Croutons:

Place the bread in a bowl and sprinkle with water to moisten. By wetting the bread you will create a crouton that is crisp on the outside and soft on the inside. In a large skillet melt the butter and add the bread. Cook until bread is toasty brown on all sides. 


In a large bowl combine the Montana Girl Mustard, garlic, lemon juice, hot sauce, anchovies (optional), and egg yolks. Whisk until combined and slowly whisk in the olive oil. Add the lettuce and toss well to coat. Serve on individual plates and top with the Parmesan cheese and the croutons. 

Montana Girl Vinaigrette


1 Tablespoon Montana Girl Mustard

1 Tablespoon red wine vinegar or Sherry Vinegar

1/2 Tablespoon fresh lemon juice


Ground pepper

1/2 cup Extra virgin olive oil

1 Garlic clove.


In a small bowl combine the Montana Girl mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil. 

Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.