Angie's Legendary Caesar Salad

Summary

This salad is the true classic version, no white creamy restaurant style dressing here. This will serve four people as a main (with some protein) or more as a starter... But no matter how many or few people I make this salad for, it always gets fini

Recipe Details

Ingredients

3 cloves Garlic
4 Anchovy Fillet
1 Teaspoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
1 big squeeze Lemon Juice
1 Teaspoon Dijon Mustard
1 large Egg Yolk
1/3 Cup Extra Virgin Olive Oil
3 heads Romaine Lettuce
1 cup (grated) Parmigiano Reggiano
1 tsp Worcestershire sauce

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Directions

1. You're going to want to prep all of your ingredients first- Peel and set aside three cloves of garlic
2. Grind your pepper! It tastes SO much better!
3. Separate your egg, discarding the white.
4. Grate your Parmesan... quality counts for this recipe, so using good stuff rather than pre-ground cheapo stuff will really help the recipe.
5. Wash and dry your lettuce, discarding the outer leaves. Chop or tear into bite-sized pieces.
6. Now it's time to make the salad! Chop together your garlic, anchovies, and coarse salt. Chop them as they come together, and once it seems manageable, switch to a fork to really mash the ingredients together into a paste.
7. Transfer the paste to your wooden salad bowl, and add the Dijon, egg yolk, pepper, lemon, and, the ingredient I forgot in the video, the Worcestershire sauce.
8. Whisk it all together, and once incorporated, slowly whisk in your oil.
9. Add your lettuce to the bowl, and toss to coat. Add your parmesan and your croutons and enjoy!