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Romaine Hearts with a Lemony Caesar Dressing
Recipe courtesy Tyler Florence

Ingredients
1 whole egg
2 anchovies
1 garlic clove
1 lemon, zested and juiced
2 egg yolks
1 cup extra-virgin olive oil
2 tablespoons water
Salt and freshly ground pepper
2 tablespoons freshly grated Parmigiano-Romano
2 romaine hearts, chopped
1/2 bunch watercress, trimmed and torn into pieces

Instructions
Cook the egg in a pan of simmering water for 10 minutes. Cool under cold
running water and peel.

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food
processor and process to blend. Add the water and blend again. Then, with the motor running,
gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad
bowl. Stir in the cheese and season with salt and pepper. Add the greens and toss to coat. Taste,
for seasoning, and grate the egg over the top.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved