Classic Caesar Salad


  • 2 hearts of romaine, chopped
  • 2 cups croutons
  • 3 cloves garlic
  • 2 anchovy filets
  • 1 egg coddled, heated in 90° water
  • 2 tsp. Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 1 Tbsp. fresh ground pepper
  • Fresh grated parmesan cheese

  • Directions

    1. Wash lettuce in cool water, then drain and chop. Place in the refrigerator for at least 30 minutes.

    2. To make the dressing, smash garlic in a steel bowl with the back of a fork until it is a paste.

    3. Add anchovies, mustard and pepper, then continue to mash with the back of the fork.

    4. Whisk in the egg, then the oil, a little at a time until smooth and creamy.

    5. Add lettuce, croutons and cheese, then toss and serve. Top with extra cheese.

    Yield: 3 to 5 servings