Classic Caesar Salad
8 Anchovy Fillets
1 small garlic clove
½ teaspoon of kosher salt
3 tablespoons fresh lemon juice
2 egg yolks cooked for two minutes in boiling water
1 tablespoon of Dijon mustard
4 tablespoon of finely grated Parmesan
½- 1 cup of olive oil
1 cup croutons
2 heads of Romaine Lettuce, roughly chopped
Chop together anchovy fillets, garlic clove, and Kosher salt into a paste, then scrape into a medium bowl. Whisk in egg yolks and Dijon mustard. Add lemon juice, then add olive oil drop by drop to start, gradually whisking in the rest. Then add Parmesan. Season with more lemon juice, if desired.
Toss lettuce, croutons, and dressing together and serve immediately. You can add a little more Parmesan cheese if desired.