The Great Caesar Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 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
• 1 head romaine lettuce, cut up
• 1/2 cup crouton
• 1/4 cup parmesan cheese, shredded
• 4 slices bacon, crumbled (optional)

Recipe

• 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 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 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 place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
• 5 pour desired amount of dressing over top of each salad.
• 6 sprinkle with croutons, parmesan cheese, and optional bacon bits.