Recipe courtesy of Wolfgang Puck

Caesar Salad

Name: Caesar Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 to 4 servings
Ingredients: 1 egg yolk*; 3 tablespoons fresh lemon juice; 1 tablespoon minced garlic; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon red pepper flakes; 1 tablespoon Dijon mustard; 2 anchovy fillets, mashed; Scant 1 cup vegetable oil; 1/3 cup extra-virgin olive oil; Salt and freshly ground black pepper; 1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces; Freshly grated Parmesan; 2 cups croutons

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 2 to 4 servings

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Ingredients

1 egg yolk*

3 tablespoons fresh lemon juice

1 tablespoon minced garlic

1/2 teaspoon Worcestershire sauce

1/4 teaspoon red pepper flakes

1 tablespoon Dijon mustard

2 anchovy fillets, mashed

Scant 1 cup vegetable oil

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces

Freshly grated Parmesan

2 cups croutons

Directions

In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Recipe courtesy of Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000