Caesar Salad
Christy Rost
| Ingredients: | |
|---|---|
| 2 | large cloves garlic |
| 2 | anchovy fillets (optional) |
| 2 | egg yolks, coddled |
| 2 | tablespoons freshly squeezed lemon juice |
| 1 | teaspoon Dijon mustard |
| 3 | drops Worcestershire |
| Freshly ground black pepper | |
| ¼ | cup freshly grated Parmesan cheese |
| 2/3 | cup virgin olive oil |
| 1 | head romaine lettuce |
| 2 to 3 | tablespoons Parmesan cheese for garnish |
| 1 | cup croutons |
In a large serving bowl, smash garlic and anchovy fillets with a fork. Mix in coddled egg yolks (directions follow), lemon juice, mustard, Worcestershire, black pepper and Parmesan.
To coddle egg yolks, separate whites from yolks, reserving egg whites for another use. Bring a small saucepan of water to a boil. Carefully place egg yolks in a strainer; lower into the boiling water. Cook egg yolks 30 seconds; remove and drain. Add yolks to dressing ingredients.
Slowly add olive oil to salad dressing while whisking with a fork. Add lettuce and toss well in dressing. Garnish with additional Parmesan and croutons.
Category: Salads