Caeser Salad

By GratefulSea

* raw egg yolks may be contaminated with salmonella; reduce the slight risk by substituting 1 Tablespoon of store-bought mayonnaise. If you use an egg, buy only high quality eggs (we use free-range, organic ones) and be sure to wash the shell very carefully.

(photo is my own)

Ingredients

• 1 egg yolk*
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon Dijon mustard
• 2 anchovy fillets, mashed
• Scant 1 cup vegetable oil
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
• Freshly grated or shaved Parmesan
• 2 cups croutons

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.

Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.