Caesar Salad

Christy Rost


2large cloves garlic
2anchovy fillets (optional)
2egg yolks, coddled
2tablespoons freshly squeezed lemon juice
1teaspoon Dijon mustard
3drops Worcestershire
Freshly ground black pepper
¼cup freshly grated Parmesan cheese
2/3cup virgin olive oil
1head romaine lettuce
2 to 3tablespoons Parmesan cheese for garnish
1cup 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