Caesar Salad a La York

Our family's favorite Caesar always gets raves from company and friends. Adapted from a former NY restaurant owner/chef named York(s). Ice cold, crisp Romaine is the key. This recipe is for 4 generous entrees.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  head romaine lettuce, washed, trimmed and soaked in ice water bath for at least 2 hours
• 1⁄2 cup parmesan cheese, grated (or more as necessary)
• 2  cups croutons
• 1  cup white mushroom, sliced

• CAESAR DRESSING

• 1  egg
• 3  tablespoons extra virgin olive oil
• 1 1⁄2 tablespoons fresh lemon juice
• 1  teaspoon dijon-style mustard
• 1  teaspoon garlic, minced
• 4  canned anchovy fillets, mashed
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Place all dressing ingredients in a 12 oz. jar with a lid and shake until totally blended, about 1 minute. Place jar in the refrigerator to thicken dressing, at least 30 minutes. Alternatively, whisk all ingredients together in the following order: egg and lemon juice until light and lemony in color, add olive oil a bit at a time and whisk until slightly thickened. Stir in remaining ingredients and let rest for 15 minutes to blend flavors.
2. Remove Romaine from ice bath, slice leaves lengthwise, then slice crosswise into 1 inch strips. THOROUGHLY dry Romaine in a salad spinner, or dressing will not adhere to the lettuce.
3. Place lettuce in a large stainless steel mixing bowl and sprinkle with 1/2 of the grated Parmesan. Add 1/2 of the dressing and toss using a folding motion with a slotted spoon. Repeat with remaining cheese and dressing.
4. Romaine should look dry. There should not be any dressing lying in the bottom or running down the side of the bowl. If excess dressing exists, add more grated Parmesan to soak up dressing and toss again.
5. Stir in sliced mushrooms and serve on chilled plates accompanied by croutons, freshly grated Parmesan-Reggiano cheese and fresh pepper.