Caesar Salad

Caesar Salad is one of those creations that sounds elegant and complicated, yet is incredibly basic and easy to make. I have always shied away from making my own Caesar dressing because of two things–raw eggs and anchovies

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1 -2  head  Anjou pear, chopped romaine lettece
• 1⁄2 cup  grated fresh parmesan cheese (amount per personal preference)
• 1⁄2 cup crouton

• For the Caesar Salad Dressing

• 1⁄4 cup mayonnaise (I used a light mayo)
• 2  garlic cloves, chopped
• 2  tablespoons fresh lemon juice (juice from about 1/2 of a whole lemon)
• 1  teaspoon anchovy paste
• 1⁄2 teaspoon ground black pepper
• 1⁄3 cup  grated parmesan cheese
• 1  pinch sugar, to cut the acidity
• 1⁄2 cup extra virgin olive oil

Directions

1. Put romaine into a large salad bowl. Sprinkle with desired amount of Parmesan cheese. I tend to like more rather than less, but everyone is different. Sprinkle a handful or two of croutons over the lettuce and cheese. Set aside.
2. For the salad dressing:
3. Put the mayonnaise, garlic, lemon juice, anchovy paste, black pepper, and Parmesan cheese into a blender. Blitz for a few seconds.
4. With the blender running (keep the lid on!) slowly drizzle in the olive oil to create an emulsion.
5. Pour desired amount of dressing over salad. Toss. Serve immediately. Note: Depending on personal taste, the salad may not require the full amount of salad dressing. Serve any extra dressing on the side.
6. Eat.