The Great Caesar Salad

16 ingredients
6 steps

Ingredients

  • Dressing
  • 1 large egg yolk
  • 2 garlic cloves, peeled
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 cup extra virgin olive oil
  • 1 ounce anchovy fillet, chopped (optional)
  • kosher salt, to taste
  • black pepper, to taste
  • Salad
  • 1 head romaine lettuce, cut up
  • 1/2 cup crouton
  • 1/4 cup parmesan cheese, shredded
  • 4 slices bacon, crumbled (optional)

Directions

  1. 1
    In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.
  2. 2
    Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.
  3. 3
    Add the anchovy, pulse for 30 seconds, and season with salt and pepper to taste. (Can be stored covered in the refrigerator for up to 4 days).
  4. 4
    Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
  5. 5
    Pour desired amount of dressing over top of each salad.
  6. 6
    Sprinkle with croutons, Parmesan cheese, and optional bacon bits.

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