Page 128 - cookbook1

Caesar Salad

2 egg yolk 1/2 cup vegetable oil
1 lg garlic clove, crushed 3 Tbs Extra Virgin Olive
2 Tbs fresh lemon juice Oil
1/2 tsp Worcestershire 3 Tbs freshly grated
sauce Parmesan cheese
3/4 Tbs Dijon mustard salt & fresh ground
2 anchovy fillets pepper
1 lg head romaine
lettuce, torn in
pieces
2 cups croutons
Procedure
1 In a wooden salad bowl whisk together the egg yolk, lemon
juice, Worcestershire, mustard and anchovies.
2 Slowly whisk in the oils to emulsify.
3 Whisk in finely grated parmesan cheese
4 Season to taste with salt and pepper.
5 Remove dressing from bowl and add lettuce to bowl
6 Sprinkle with parmesan and black pepper.
7 Drizzle with desired amount of dressing and toss well
8 Add croutons.

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