Lemony Caesar Salad
6 - 8 Servings
Prep Time: 15 Minutes.
With all of the heavy foods going on in this menu, a Caesar salad helps to round things out. My Caesar dressing has two lemons so it has a really bright, fresh flavor.
If you are squeamish about anchovies, just leave them out and increase the salt, but I think they are really yummy.
1 Head of romaine lettuce, torn into bite-size pieces
Juice of 2 lemons, about 6 tablespoons
1 Tablespoon dijon mustard
2 Garlic cloves, peeled
2 Anchovy fillets
1 Large Egg Yolk
½ Cup extra virgin olive oil
¼ Cup grated parmesan cheese
½ Teaspoon freshly ground black pepper
¼ Teaspoon kosher salt
Parmesan shavings, for garnish
Place the romaine in a large salad bowl.
In a food processor, combine the lemon juice, mustard, garlic, anchovies, and egg yolk. Pulse until blended. With the machine running, pour in the olive oil until emulsified. Stir in the Parmesan, pepper, and salt.
Toss dressing and romaine lettuce until evenly coated. Garnish with Parmesan shavings.
This recipe is also featured in my cookbook!