Ceasar Salad

Category: salads
Ceasar Salad

Ceasar Salad (Serves 4)

5 anchovy fillets, about 1½ tblsp
2 garlic cloves
2 tsp Dijon mustard
2 lg egg yolks
1 tsp worchestershire sauce
2 tblsp fresh lemon juice
¼ tsp salt
¼ tsp fresh cracked black pepper
¼ cup grated parmesan cheese
½ cup olive oil
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2-4 tblsp croutons


NOTES: In my mind there are certain things that turn a good ceasar into a great ceasar, one is to use good parmesan cheese and grate it yourself using either a micro planer or the smaller grating grid on the cheese grater (that would be the one that looks like small round circles). This way the cheese blends into the sauce and is not seperate! The second is make your own croutons! I can not stress this one enough. All store bought croutons will super hard and taste like bread. Here is the crouton recipe I used in the restaurants I worked in: croutons.
 

In a blender, add the garlic, anchovies, mustard, egg yolks, worchestershire sauce, lemon juice, salt, black pepper and parmesan cheese, blend until smooth.

Now, while the blender is on high, drizzle in the olive oil, slowly at first until the oil is incorperated.

Wash the romain lettuce well and dry it well, this is key so the dressing adhere's to the lettuce and doesn't just run off it! Add in enough dressing to coat the leaves lightly. Sprinkle with fresh grated parmesan cheese and finish of by tossing the croutons in. Serve right away. Dressing is good kept in the refrigerator until ready to use. It should be used the same day you make it, due to the raw yolks.

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