Caesar salad the old fashioned way ..it's not chocolate but it's good
Recipe courtesy Tyler Florence
Prep Time: 15 min
4 to 6 servings[Image]
IngredientsDressing:1 clove garlic, smashed with a pinch of salt and a little olive oil 4 anchovy fillets 2 egg yolks 1 tablespoon Dijon mustard 2 lemons, juiced 2 tablespoons water 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan, plus extra for garnish Freshly ground black pepper 2 heads romaine lettuce DirectionsMake the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
Recipe courtesy Tyler Florence
Prep Time: 15 min
4 to 6 servings[Image]
IngredientsDressing:1 clove garlic, smashed with a pinch of salt and a little olive oil 4 anchovy fillets 2 egg yolks 1 tablespoon Dijon mustard 2 lemons, juiced 2 tablespoons water 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan, plus extra for garnish Freshly ground black pepper 2 heads romaine lettuce DirectionsMake the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
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