The Great Caesar Salad
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) ⓘ
Instructions
- In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.
- Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.
- 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).
- Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
- Pour desired amount of dressing over top of each salad.
- Sprinkle with croutons, Parmesan cheese, and optional bacon bits.
Nutrition & Diet Analysis (per serving)
925
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).