The Great Caesar Salad

Recipe by 2Bleu
READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.
  • Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.
  • Add the anchovy, pulse for 30 seconds, and season with salt and pepper to taste. (Can be stored covered in the refrigerator for up to 4 days).
  • Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
  • Pour desired amount of dressing over top of each salad.
  • Sprinkle with croutons, Parmesan cheese, and optional bacon bits.
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