New Classic Caesar Salad

By sunitagt

Ingredients

• 1 large egg
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1/2 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 5 anchovy fillets (optional, but strongly encouraged)
• 1/2 small garlic clove, roughly chopped
• 1/4 teaspoon kosher salt, plus extra if needed
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 Romaine lettuce hearts, leaves separated
• 3 cups homemade or store-bought croutons
• Wedge of Parmigiano-Reggiano or other hard cheese, for shaving

Details

Servings 4

Preparation

Step 1

1. Hard-boil the egg: Bring a small saucepan of water to a boil over high heat. Add the egg, reduce the heat to medium-low and simmer for 11 minutes. Turn off the heat and place the cooked egg under cold running water. When the egg has cooled, roll on a hard surface to crack the shell. Peel.

2. Make the dressing: To a blender, add the lemon juice, mustard, Worcestershire sauce, anchovies, garlic, ¼ teaspoon salt, the pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds; then, with the blender running, drizzle in the olive oil a little at a time. Taste and add more salt if needed.

3. Place the lettuce leaves on a large platter. Top with the croutons and drizzle with the dressing. Use a vegetable peeler to shave the Parmigiano-Reggiano cheese over the salad. Serve.