Christy Rost
celebrating home and family

Caesar Salad

| Christy Rost
  • 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
  • 1/4 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.

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