THE GREAT CAESAR SALAD

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The Great Caesar Salad image

This is a great salad and one of our favorites. For an added touch, use wooden salad bowls and take one clove of garlic (smashed) and rub it on the inside of the bowl before adding the salad. For a nice twist, try using Recipe #369834 by Chef #37449

Provided by 2Bleu

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

1 large egg yolk
2 garlic cloves, peeled
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/2 tablespoon Worcestershire sauce
1/2 cup extra virgin olive oil
1 ounce anchovy fillet, chopped (optional)
kosher salt, to taste
black pepper, to taste
1 head romaine lettuce, cut up
1/2 cup crouton
1/4 cup parmesan cheese, shredded
4 slices bacon, crumbled (optional)

Steps:

  • In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.
  • Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.
  • Add the anchovy, pulse for 30 seconds, and season with salt and pepper to taste. (Can be stored covered in the refrigerator for up to 4 days).
  • Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
  • Pour desired amount of dressing over top of each salad.
  • Sprinkle with croutons, Parmesan cheese, and optional bacon bits.

Nutrition Facts : Calories 219.4, Fat 20.5, SaturatedFat 3.6, Cholesterol 38.6, Sodium 133.3, Carbohydrate 6.8, Fiber 2.4, Sugar 1.6, Protein 3.8

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