Caesar Salad

By jakeineburg

Ingredients

• 6 anchovy fillets packed in oil
• 1 small garlic clove
• 2 large egg yolks*
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon Dijon mustard
• 5 tablespoons olive oil, divided
• 1/2 cup vegetable oil
• 3 tablespoons finely grated Parmesan
• 3 cups torn 1" pieces country bread
• 3 romaine hearts
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt.
Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard.
Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil.
Whisk in 3 tablespoons finely grated Parmesan.
Season with salt, freshly ground black pepper, and more lemon juice, if desired.