Romaine Hearts With A Lemony Caesar Dressing
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Cook the egg in a pan of simmering water for 10 minutes
2
Cool under cold running water and peel
3
Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend
4
Add the water and blend again
5
Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify
6
Scrape out into a salad bowl
7
Stir in the cheese and season with salt and pepper
8
Add the greens and toss to coat
9
Taste, for seasoning, and grate the egg over the top