Caesar Salad

Is Caesar salad something you normally only order in a restaurant? You can make your own Caesar salad at home and it will be better than any bottled dressing, I promise!⁣ 

If you think you don’t like anchovies, it maybe time to revisit that (they’re amazing), but you can always leave them out. Raw egg yolk is safe to eat if you’re using quality eggs and you’re not immune compromised. If you’re not into it, you can use pasteurize eggs or substitute a tablespoon of mayo for the yolk. ⁣⁣

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1 egg yolk⁣⁣

1 teaspoon Dijon⁣⁣

1 clove minced  garlic, ⁣⁣

1/4 teaspoon Worcestershire⁣⁣

1 tablespoon lemon juice⁣⁣

2 tablespoons white wine vinegar ⁣⁣

1-3 smashed and minced anchovies (according to taste), ⁣⁣

1/2 tsp salt ⁣⁣

a few cracks of fresh black pepper⁣⁣

1/2 cup extra virgin olive oil⁣⁣

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BY HAND:

Put all ingredients except olive oil in a large mixing bowl. Tilt the bowl and use a folded dish towel to keep it at an angle. Whisk ingredients to combine and then slowly pour olive oil into the bowl while whisking continuously. That’s it! You can taste it and add more salt or pepper if you like. If it tastes strong, don’t worry, remember it will be on romaine lettuce which can stand up to bold flavors. ⁣⁣

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BLENDER/FOOD PROCESSOR METHOD:

Put all ingredients except olive oil in blender or food processor. Turn machine on to blend ingredients well. Turn off. Then slowly drizzle olive oil into the machine (through the hole in the top) while machine runs. Adding the oil slowly is crucial in order to create a creamy emulsion. Taste for seasoning. 

Dressing keeps refrigerated 3-4 days. To assemble salad, toss romaine leaves (chopped or whole if you can find baby romaine) with dressing and add shaved Parmesan, croutons and more fresh pepper. Croutons can be as simple as toasted slices of baguette or bread rubbed with olive oil. ⁣⁣

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