Salads, Soups & Stews
Classic Caesar Salad
2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Premium Extra Virgin olive oil – the greener the better
1 cup croutons
6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole
Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.
Drizzle the dressing on the lettuce, add croutons and more grated Parmesan