Crisp romaine leaves and a good garlicky dressing make for a wonderful, classic Caesar Salad. This recipe doubles easily for a crowd. It will keep 3 days in covered and refrigerated but no longer due to the raw egg yolk. You can also use pasteurized eggs. Dressing yield = ¾ cup.
Caesar Dressing (yield approximately ¾ cup, enough for 4-6 people)
3tablespoonsfresh squeezed lemon juice
1rawegg yolk
1 teaspoonDijon mustard
½teaspoonanchovy paste in a tubeoptional
1garlic clove finely chopped
1teaspoonWorcestershire saucelook for no HFCS, or more to taste
½teaspoonBalsamic vinegar
½cupextra virgin olive oil
2tablespoonsfinely grated Parmesan cheese
waterto thin if needed
Salad Greens
3-4hearts of Romaine
Optional Garnishes
¼cupcorn kernels
1 ½tablespoonsred onionchopped very fine
1tablespoonfresh parsleychopped fine – for some color
8grapeseed tomatoeshalved
¼cupfresh grated Parmesan cheese
homemade croutons
3-4tablespoonstoasted pumpkin seeds
Instructions
Make the Dressing
Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.
With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is thick, creamy and emulsified. Add the Parmesan and pureed until creamy. If the dressing is too thick, add either a little more lemon juice or warm water to make it the consistency you prefer.
Make the Salad
Wash and dry the Romaine. Serve either whole leaf or slice crosswise into thin ribbons. You ca also tear the leave into small pieces for easier eating. Drizzle with dressing adding any optional garnishes you choose.
Notes
Nutrition calculation include all of the dressing so it is not totally correct...unless you eat it all!