Romaine Hearts with a Lemony Caesar Dressing
- 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
Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel.
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.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Tyler Florence
Recipe courtesy of Rachael Ray