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Recipe courtesy of Tyler Florence

Caesar Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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Ingredients

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

Directions

  1. 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.)
  2. 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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