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Friday, February 20

recipe friday

Caesar Salad

Dressing


  • 1 clove garlic, smashed with a pinch of salt and a little olive oil
  • 4 anchovy fillets
  • 2 egg yolks
  • 1 T Dijon mustard
  • 2 lemons, juiced
  • 2 T water
  • ½ C extra-virgin olive oil
  • ¼ C freshly grated Parmesan,plus extra for garnish
  • Freshly ground black pepper
  • 2 heads romaine lettuce 
Directions

Make the dressing: Smear the garlic paste over the inside of the salad bowl.
Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth.
With the blender running, pour the olive oil in slowly for the dressing to emulsify.

Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl.
Add enough dressing to coat the salad to your liking.
Add some extra Parmesan and toss the salad well.
Serve immediately.