Caesar Salad Recipe

2 pasteurized egg yolks
1 T. Dijon mustard
4 to 5 garlic cloves (about 1 T.), finely minced then mashed to make a paste
2 to 4 anchovy filets, finely minced then mashed to make a paste, or 1 tablespoon anchovy paste
1 T. lemon juice
1 T. red wine vinegar
1/2 C. olive oil
3/4 C. grated pecorino Romano cheese
1 t. salt or to taste
1/2 t. freshly ground black pepper
1 large (or 2 small heads) romaine lettuce, washed, dried and cut into 1-inch pieces
1 C. croutons

In a food processor or large bowl, combine egg yolks and mustard. Add garlic and anchovies and pulse to combine. Add lemon juice, red wine vinegar, and pulse to combine. With the machine running, gradually add the oil until the mixture thickens and creates an emulsion. Pulse in cheese, salt and pepper and adjust seasonings if necessary.

In a large bowl, place lettuce. Mix with enough dressing to coat. Top with croutons.

Serves 6.

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