Caesar Salad
For two. Or you can make the full recipe.
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In a medium-sized glass bowl add
- 1 egg yolk
Slowly whisk in
- 1/2 cup olive oil
- 1 tbsp vinegar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon worchestershire
- 1/2 teaspoon lemon juice
- small dash tobasco
- some pepper
- 1 anchovy fillet, smushed
- 2 garlic cloves, also smushed and then sliced
Store in mason jar in fridge for a few hours. Shake it every now & then. Then fill a large bowl or pot with water and put in the sink. Get
- enough Romaine for two
and pull off individual leaves. Rinse each leaf and remove suspicious bits, then rip off bite-sized chunks (no spines, just the leafy bits) and place into salad spinner. As spinner gets fullish, spin and then place the romaine chunks into a medium salad bowl. Discard the spines or eat them, they're quite good. Don't add the dressing to the salad until ready to eat.
The price of Romaine can vary dramatically. This recipe also works quite well with frilly lettuce, green-house grown right here in Ontario somewhere and with a predictable price.
Whichever green you use, to serve, add about half the dressing to the salad and mix it all up with a wooden spoon. Keep the remaining half of the dressing in the fridge until next time. Before serving your salad, add in
- a shake of parmesan, shaved or ground
- a shake of bacon bits
and mix it up again.