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.
