Caesar Salad

By tulawdog

Ingredients

• 3 anchovy fillets, divided or 3/4 of a teaspoon of paste
• 1 egg yolk
• 1 clove garlic
• juice 1/2 small lemon
• 1 T Worcestershire sauce
• 2 T parmesan cheese + extra for serving
• 4 T olive oil

Preparation

Step 1

Put 2 heads romaine lettuce, washed, dried and torn into bite sized pieces and croutons in a large bowl

In a small chopper, a blender, a small bowl with an immersion blender or I suppose a mortar and pestle if you’re Amish, combine 3 anchovy fillets, the 2 T parmesan cheese, lemon juice, garlic, olive oil, Worcestershire sauce and egg yolk. Blend until all ingredients are smooth and combined.

Add dressing and toss until lettuce is evenly coated. Grate additional parmesan cheese — about 3 T of grated cheese — over the top and serve.