I served our salads with salmon, but you don't have to, this salad is a meal on it's own.
Recipe for four:
1-3 pack of organic romaine lettuce, trimmed
2 t garlic, finely chopped
4 fillets anchovy, minced and smeared
1 egg yolk
1 t lea perrins worchestershire sauce
1 t tabasco sauce
1 t fresh lemon juice
1 three finger pinch of sea salt
1 pinch fresh ground black pepper
1 T french mustard
extra virgin olive oil
parmesan cheese
sourdough croutons
ALRIGHT LET'S GET THIS OVER WITH! It's not a caesar salad without the anchovy or the egg! And it won't taste anything like a caesar, so put them in!!!!
First cut up however many croutons you want, and toss them with some olive oil to coat. Place them on bakers sheet or cookie sheet. Season them with salt and pepper, and put them in a 400* oven, tossing them and checking them often.
Place all the salad ingredients except the lettuce and olive oil, into a bowl and mix with a whisk to combine.
When you are ready to make the dressing, and you don't have anyone helping you to pour the oil, then make a nest for the bowl with some towels. In one hand hold the whisk, and in the other hold the extra virgin olive oil. Now your ready to give your forearms a workout! SLOWLY drizzle in the olive oil and whisk at the same time. You want to go slow so you don't break the dressing, (which means it separates, and will look and taste like crap). You can fix a separated dressing but it takes work, so don't break the dressing.
Keep adding oil until the dressing starts to shine, and taste it, what you are looking for is the perfect balance between acid from the lemon and sweetness from the mustard and other ingredients, you will know when the taste is perfect! IT WILL SHINE!
When you're done add the lettuce and toss.
Plate onto cold plates with croutons and grated parmesan cheese.
Bon Appetit! Chef Hobbes
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