Caesar Salad

Ingredients

• •2 heads Romaine lettuce
• •1 cup Parmesan
• •4 slices Bread
• •3 cloves Garlic
• •4 pieces Anchovy fillets
• •45 ml Lemon juice
• •2 pieces Lemon
• •1 tsp Dijon mustard
• •120 ml Olive oil
• •1 pcs Egg yolk
• •2 cups Croutons
• •1 tsp Worcestershire

Instructions

1. 1

   Make the dressing: Blend 2 anchovy fillets, 1 garlic clove, 1 egg yolk, 1 tbsp lemon juice, 1 tsp Dijon mustard with 1/2 cup olive oil until emulsified.

   💡 Use room temperature ingredients for smoother emulsion. Add oil slowly at first.

2. 2

   Season dressing with black pepper, Worcestershire sauce, and grated Parmesan. Taste and adjust salt.

   💡 The dressing should be highly seasoned - it needs to coat robust lettuce.

3. 3

   Wash and dry 2 heads of Romaine lettuce. Tear into bite-size pieces, discarding the tough core.

   💡 Tearing rather than cutting preserves the lettuce's cellular structure and keeps it crisp.

4. 4

   Toss lettuce with dressing just before serving - coating each leaf evenly.

   💡 Dress at the last minute: the acid in dressing wilts lettuce quickly.

5. 5

   Top with shaved Parmesan cheese, homemade croutons, and freshly ground black pepper.

   💡 Use a vegetable peeler for elegant Parmesan curls. Store-bought croutons are a sin.

6. 6

   Serve immediately while lettuce is still crisp and cold.

   💡 There is no make-ahead for this dish - the textures are everything.