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Caesar Salad
Recipe courtesy Tyler Florence

Ingredients
Dressing:
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper

2 heads romaine lettuce




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

 

Instructions
Make the dressing: Smear the garlic paste over the inside of the salad
bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for
30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for
the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black
pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to
your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

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