Caesar Salad

Ingredients

• ·3 anchovy fillets (oil-packed)
• ·2 garlic cloves
• ·1 egg yolk (pasteurized)
• ·2 tbsp lemon juice
• ·1 tsp Dijon mustard
• ·0.5 cup olive oil
• ·0.75 cup Parmesan (finely grated)
• ·2 romaine hearts (torn into pieces)
• ·2 cup rye croutons

Steps

1. 01On a cutting board, mash 3 anchovies and 2 garlic cloves to a paste with the flat of a knife.
2. 02Whisk anchovy-garlic paste with 1 egg yolk, 2 tbsp lemon juice, and 1 tsp Dijon in a large bowl.
3. 03Drizzle in ½ cup olive oil while whisking constantly to emulsify.
4. 04Whisk in ½ cup Parmesan and season with black pepper.
5. 05Add torn romaine and rye croutons; toss to coat. Top with remaining ¼ cup Parmesan.

Community discussion (4)

• Olivia B.

  cooked this▲ 192 months ago

  Anchovy paste from a tube works in a pinch but the texture is noticeably better with actual fillets mashed by hand. Worth the upgrade.

  • Someone

    2 months ago

    good call!

• Diego A.

  ▲ 112 months ago

  Pasteurized egg yolks are non-negotiable if serving to pregnant people or kids. Got mine in the dairy aisle.

• Someone

  2 months ago

  loved this; added some extra croutons