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  • Ceasar Salad

    1 vote
    Ceasar Salad
    Prep: 15 min Servings: 4
    by Chef Smith
    226 recipes
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    Ingredients

    • 1 clove garlic, smashed with a pinch of salt and a little olive oil
    • 1 anchovy fillet
    • 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
    • Crutons

    Directions

    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.)
    2. 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.

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