To give a extra value to our residents, we decided to incorporate
Caesar Salad in our always available
dinning
room menu. The cook's enjoy coming out preparing
the salad table side. It's a win,
win
situation for everyone.
Ingredients
Dressing:
-
1 clove garlic, smashed with a pinch of salt and a little olive oil
- 4 anchovy fillets
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 lemons, juiced
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Freshly ground black pepper
- 2 heads romaine lettuce
Directions
Make the dressing: Smear the garlic paste over the inside of the salad bowl.
Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and
process for 30 seconds until the mixture is smooth. With the blender running,
pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan,
a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate
the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing
to coat the salad to your liking. Add some extra Parmesan and toss the salad
well. Serve immediately.
