Caesar Salad
Ingredients
- 1 perfect head of romaine lettuce, outer leaves removed, picked well
- 2 large cloves garlic, crushed
- 2 Tbs. Dijon mustard
- 1/4 cup red wine vinegar
- 1 tsp. Worcestershire sauce
- 1/4 tsp. Tabasco
- 1/2 cup extra virgin olive oil
- 1 egg yolk
- Anchovies to taste, cut into fours
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup toasted croutons
- Garnish (optional)
- 1/4 cup extra-virgin olive oil
- 5 anchovies, cut in half
- 2 Tbs. large capers, drained
Instructions
- 1
Cut off the bottom inch of the romaine head. Tear--don't cut--the larger romaine leaves into no more than four pieces per leaf. Rub the inside of a bowl with the garlic cloves, then throw them away.
- 2
Rub the inside of a bowl with the garlic cloves, then throw them away.
- 3
Add the mustard, the vinegar, the Tabasco and the Worcestershire and whisk them together.
- 4
Slowly add half the olive oil and a tablespoon of water. Whisk until a smooth emulsion forms. Add the egg yolk and whisk till blended. Then add the rest of the olive oil--again, slowly--while whisking constantly. The dressing should thicken noticeably.
- 5
Add the greens to the bowl and toss them to coat. Sprinkle in the Parmesan cheese and the croutons, and toss just a little more. Serve immediately--the greens will begin to wilt.