Caesar Salad Recipe
- Juice of 1/2 lemon or 1 whole small lemon
- 1 small garlic clove
- 1 tsp dijon mustard
- 1 pastured egg yolk
- 1/3-1/2 cup of the best extra virgin olive oil you can find
- 1 small can anchovy fillets packed in oil
- About 1/3 cup fresh parmesan cheese grated
- Up to 1/4 tsp unrefined sea salt and a dash of fresh ground pepper to taste
- 2 heads of crisp romaine lettuce or 1 package of 3 romaine hearts
- *optional up to 2 Tbsp homemade mayo for a creamy version
- Place egg yolk in a wooden bowl with the chopped garlic
- Squeeze lemon juice over to "cook" the egg and garlic
- Rub in with a wooden spoon the dijon and 2 anchovies
- Add salt and pepper and pour in olive oil slowly while mixing it in
- To emulsify or thicken the dressing, pour the olive oil slowly and beat quickly
- Mix in half of the parmesan cheese and mayo (if using)
- Toss in the freshly ripped romaine lettuce and mix gently
- Sprinkle the rest of the parmesan on top
- Lay out the rest of the anchovies
- We serve this with homemade garlic bread in case our guests do not eat gluten.