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Caesar Salad

1 clove garlic, smashed 

2 anchovy fillets 

1 egg yolk 

1 tablespoon Dijon mustard 

2 lemons, juiced 

2 tablespoons water 

1/2 cup extra-virgin olive oil 

1/4 cup freshly grated Parmesan, plus extra for garnish 

freshly ground black pepper 

2 heads romaine lettuce 


Make the dressing: Put all ing. except lettuce into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)


Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. toss in croutons.

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