Caesar Salad

prep 9 min, cook 30 min
× 4
This traditional favorite salad recipe has been adjusted to fit the tastes of my family who tend to like a lot more garlic than most people.

1

  • 5 tsp
    garlic (minced)
  • 2 tsp
    lemon juice
  • 1 tsp
    anchovy paste
  • 1
    egg
Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously until all the ingredients are completely mixed.

2

  • 6 tbsp
    olive oil
Add the olive oil a little at a time, whisking just enough to mix, but still avoiding trapping a lot of air in the process.

3

  • 2 heads
    romaine lettuce
Chop the romaine into bite-sized pieces. Roll the dressing around in the bowl until it coats the sides, and then drop in the lettuce. Toss until the dressing has been fully mixed.

4

  • ⅓ cup
    parmesean (freshly grated)
Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 minutes before serving.
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