Recipe courtesy of Michael Lomonaco

Caesar Salad

  • Level: Easy
  • Yield: 4 servings
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Ingredients

1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried

1 egg yolk*

2 large cloves garlic, peeled and finely chopped

2 tablespoons Dijon mustard

1/4 teaspoon salt

2 tablespoons fresh lemon juice

1/2 cup extra virgin olive oil

2ounce can anchovy fillets, drained and finely chopped

Freshly ground pepper to taste

1/4 cup freshly grated Parmesan cheese

1 cup toasted croutons

Directions

  1. In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly.
  2. Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white.
  3. *RAW EGG WARNING
  4. Food Network Kitchens 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.
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