Romaine lettuce with creamy Caesar dressing, anchovy and parmesan
Author:Tim
Prep Time:30
Cook Time:20
Total Time:50 minutes
Yield:4 salads 1x
Ingredients
Scale
2 Romaine hearts – leaves, washed, separated and dried torn into pieces
2– 1/2 cups canola oil
2 TBL dijon mustard
20 anchovy fillets packed in oil, drained – divided
6 large garlic cloves – smashed
2 TBL fresh lemon juice
1 TBL red wine vinegar
3 egg yolks
4 TBL Parmesan cheese – finely grated
1 tsp sea salt
2 cups croutons
Fresh ground black pepper
Shaved parmesan – garnish
Instructions
Make the dressing:
Place egg yolks, 6 anchovy filets, mustard, red wine vinegar, lemon juice, salt in a food processor and pulse for 30 -45 seconds
Drizzle in the oil while processing until well combined and it has formed a silky smooth dressing the consistency of mayonnaise.
Thin with a tablespoon or two of cold water if necessary, refrigerate until ready to serve. It will keep for a week to 10 days
In a large bowl, complete the salads by tossing the torn romaine and croutons with dressing until all the leaves are coated. Gently fold and toss while sprinkling in the grated parmesan. Divide into individual servings and garnish with shaved parmesan and anchovies with optional coarse, freshly ground black pepper