Caesar Salad Recipe

*** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad. **** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green.

Step 1

In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive oil. Whisk in garlic, Worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference. Roll gently to serve.

Things You'll Need

  • 1 Very fresh egg yolk
  • 1/4ts Salt
  • 6tb Divided olive oil
  • 1cl Garlic, crushed
  • 1/2ts Worcestershire sauce
  • 1/2ts Dijon style mustard
  • 3tb Apple cider vinegar
  • Fresh ground black pepper
  • 1c Homemade croutons ****
  • 3tb Fresh grated/ hand shredded Parmesan cheese
  • 1tb Fresh lemon juice/ concentrate
  • 2 Heads romaine lettuce inside leaves only ***

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