Caesar Salad with Homemade Dressing

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Romaine Hearts

chopped into bite size pieces, washed, and spun dry

1 clove

Large Garlic , peeled, crushed

4

Anchovies

plus more for serving, if desired

3 g

Coarse Kosher Salt

2

Farmhouse Eggs® Large Brown Eggs , separated

yolks only

1

Lemon , juiced

2 Tbsp of juice needed

15 g

Dijon Mustard

5 mL

Worcestershire Sauce

120 mL

Extra-Virgin Olive Oil

45 g

Grated Parmesan Cheese

plus some shaved for serving

to taste

Freshly Ground Black Pepper

Cooking Instructions

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Step 1

With the Garlic (1 clove) placed on the tines of a fork, rub the cut side over the entire surface of the salad bowl thoroughly coating it. Save the garlic clove for future use.

Step 2

Add the Anchovies (4) and Coarse Kosher Salt (3 g) to that same bowl and mash them to a paste with the fork.

Step 3

Add in the Large Egg Yolks (2) , 2 Tbsp of Lemon Juice (1) , Dijon Mustard (15 g) , and Worcestershire Sauce (5 mL) . Vigorously mix with the fork or wire whisk.

Step 4

Slowly stream in the Extra-Virgin Olive Oil (120 mL) while continuously whisking. Stir in the Parmesan Cheese (45 g) and Freshly Ground Black Pepper (to taste) .

Step 5

Add the Romaine Hearts (3) to the dressing and mix well to coat.

Step 6

Divide the lettuce into 4 plates. Garnish with shaved Parmesan and, if desired, additional anchovies.