I was majorly craving a big caesar salad…weird b/c I usually never choose to eat a salad. I figured instead of using a pre-made dressing, I’d give my own a shot. My one piece of criteria that I would not compromise on was using anchovies, almost every recipe out there requires it but something about using that little guy made me lose my appetite. I finally found one that was perfect! It turned out delicious! Next time I make it though I’d cut the salt in half, with the parm cheese it was already plenty salty. OH and you HAVE to add the little parmesan crisps…really added a nice touch!
Casear Salad
- 2 cloves garlic, crushed
- 6 tbsp olive oil
- 3/4 tsp salt (i’d only use 1/4 or 1/2 to start)
- 1/4 tsp ground mustard
- 1/4 tsp ground black pepper
- 1 1/2 tsp worcestershire sauce
- 1/8 tsp cayenne pepper
- 2 tbsp fresh lemon juice
- 1 egg (coddled)
1. Prepare the dressing by combining the garlic, oil, salt, mustard, pepper, worcestershire sauce, cayenne and lemon juice. Whisk well.
2. To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower the egg into water and let stand for 30-45 secs. Remove from heat and set aside to cool.
3. One the egg is cool enough to handle, crack it into a small bowl and using a whisk, whip until very frothy.
4. Add the egg to the dressing and mix well.
5. Pour the dressing over romaine lettuce, toss and add some parm cheese on top.
