Caesar Salad
Ingredients
- 2 Heads Romaine Lettuce (- washed & dried)
- ⅓-½ cans flat anchovies ((to taste))
- 1 Egg Yolk
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Powdered Dry Mustard
- 1 tablespoon Minced Garlic
- ¼ cups Romano Cheese ((I use Locatelli))
- Half Lemon Squeezed
- ¼ cups Red Wine Vinegar
- ⅓-½ cups Extra Virgin Olive Oil
- Romano Cheese (for garnish)
- Croutons ((Plain or garlic works best))
Instructions
- Use a very large round bottom bowl to make blending easier
- Tear or cut Romaine Lettuce into bite size pieces and set aside
- Add anchovies to bowl and mush using 2 forks
- Add egg yolk - blend
- Add garlic - blend
- Add Dry Mustard - blend
- Add Worcestershire Sauce - blend
- Add Juice from ½ lemon - blend
- Add Red Wine Vinegar - blend
- **Now for the tricky part**
- Drizzle olive oil around sides of bowl while vigorously
- blending with a fork until all ingredients emulsify
- Add Romano - blend vigorously until dressing thickens
- When ready to serve - add lettuce and toss
- Top with croutons and Garnish with Romano Cheese