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Caesar Salad

Caesar Salad with homemade dressing

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Prep Time 10 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian, mediteranean, Mexico
Ingredients Method

Ingredients
  

For the Dressing
  • 2 garlic cloves
  • 4-6 anchovies
  • 2 large egg yolks
  • 1-2 tsp dijon mustard
  • juice of 1/2 to whole lemon
  • 1-2 tsp worcestershire sauce
  • 2/3 cup extra virgin olive oil
  • 1/4 cup Parmigiano Reggiano
  • salt & pepper
For the Salad
  • 1-2 heads romaine lettuce using the hearts and not the outside leaves
  • Caesar dressing
  • extra virgin olive oil
  • lemon for drizzling
  • parmigiano reggiano
  • homemade croutons (link in main content)

Method
 

For the Dressing
  1. Insert the chopping blade onto the food processor. With the machine running, drop the garlic through the tube to mince. Add the anchovies and chop to form a paste with the garlic.
  2. Add the egg yolks, dijon mustard , lemon juice and Worcestershire sauce to the blender bowl. Process the until the mixture is combined, about 30 seconds.
  3. With the machine running on low speed, add the olive oil very slowly through the feed tube. Emulsify for a minute or so to desired thickness.
  4. Add the cheese and pulse a few times. Taste to see if you need a little salt as the cheese is salty. Add a little cracked black pepper.
  5. Chill in the refrigerator before serving if desired. Store any left in an air tight container.
To assemble the salad
  1. Either chop or tear the romaine into bite size pieces or line individual plates with romaine heart leaves. Drizzle a little lemon juice then followed by extra virgin olive oil. Lightly salt and pepper. Add the desired amount of dressing and toss. Top with slivers or sprinkling of cheese and the croutons. Bon Appetite!