CAESAR SALAD WITH RED ROMAINE

Caesar Salad With Red Romaine image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup fresh lemon juice
1 to 2 anchovy fillets
2 tablespoons Worcestershire sauce
1 pasteurized large egg yolk
1/2 cup canola oil
1 clove garlic, minced
1 1/2 teaspoons grated lemon zest
1/2 teaspoon dijon mustard
1/2 teaspoon honey (preferably chestnut honey)
Dash of hot sauce
1/2 teaspoon chardonnay vinegar (or other white wine vinegar)
1/2 cup freshly grated parmesan cheese
4 to 5 heads baby red romaine lettuce
1/2 cup freshly grated parmesan cheese
French-bread croutons, for topping
Fresh lemon juice, for sprinkling

Steps:

Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.)
Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don't separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit!