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Salads


Caesar Dressing:
1/2 cup mayo
1 1/2 tablespoons anchovy paste
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced
2 lemons, zested and juiced
3 large egg yolks, at room temperature
3/4 cup olive oil
1/2 cup grated Parmesan
Pinch kosher salt
Pinch freshly ground black pepper



Salad
3 hearts romaine lettuce
1 Parmesan wedge, for shaving
Croutons or Garlic Knots Click Here

For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon zest and juice to a food processor. Pulse together, then add the egg yolks and blend.

With the machine running, slowly drizzle in the olive oil to ensure the dressing is emulsified. Add the Parmesan, salt and pepper and blend again.

For the salad: Wash and dry the hearts of romaine. Slice them across in 1-inch pieces and place them in a large bowl. Drizzle about half of the dressing over.

Use a vegetable peeler to shave off a handful of large, thin slices of Parmesan. Add them to the lettuce Top with croutons/Knots.

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