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.
1/2teaspoonWorcestershire saucelook for no HFCS, or more to taste
1/2cupextra virgin olive oil
2tablespoonsfinely grated Parmesan cheese
waterto thin if needed
3-4hearts of Romaineif using mini hearts, purchase 1 per person, either whole leaf or chopped into thin pieces crosswise
1 1/2tablespoonsred onionchopped very fine
1tablespoonfresh parsleychopped fine – for some color
1/4cupfresh grated Parmesan cheese
3-4tablespoonstoasted pumpkin seeds
Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender container 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 to thick, add either a little more lemon juice or warm water to make it the consistency you prefer.
Dressing yield: approximately 3/4 cup, enough for 4-6 people
Recipe from Chef Sally Cameron of AFoodCentricLife.com