Caesar Salad

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

DRESSING:
  • 1 clove garlic, smashed with a pinch of salt and a little olive oil
  • 4 anchovy fillets
  • 2 egg yolks
  • 1 tablespoon 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 heads romaine lettuce
recipe tools

Directions

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.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.