Caesar Salad
Serves 4
Recipe By: tyler florence
1 clove garlic -- smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoons 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 head romaine lettuce
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.)
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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