Caesar Salad
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Dijon Mustard1 tsp
Salt2 tbsps
Lemon Juice (fresh)1 cup
Virgin Olive Oil (extra)1 cup
Crouton (toasted)Directions:
1
In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice
2
Using a wire whisk, combine the mixture until smooth and creamy
3
Then add the Romaine lettuce leaves and coat them completely
4
Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad
5
Add the anchovies by mixing in evenly the chopped bits
6
Season with freshly ground black pepper to taste
7
Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly
8
Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white
9
*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
10
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