Caesar Salad

By cassiestott

Ingredients

• 1 clove garlic, smashed with a pinch of salt and a little olive oil
• 4 anchovy fillets
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 2 lemons, juiced
• 2 tablespoons water
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan, plus extra for garnish
• Freshly ground black pepper
• 2 heads romaine lettuce

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 1

Make the dressing: Smear the garlic paste over the inside of the salad bowl.
Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth.
With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.