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Caesar Salad
Updated On: Dec 26, 2018

Caesar Salad

4 cups of croutons

6 firm heads of Romaine lettuce 2 18oz pkgs. Of hearts of Romaine

4 tablespoons red wine vinegar plus more for dressing

4 tablespoons lemon juice

8 cloves garlic

8 anchovy fillets

2/3 cup extra-virgin olive oil

2 tablespoons Dijon mustard

2 hard-boiled egg yolks

1 teaspoon salt

1 teaspoon Worcestershire sauce

2 cups Parmigiano-Reggiano cheese

 

Combine 4 tablespoons vinegar, lemon juice, garlic, and anchovies in a blender until smooth.  Add 2/3-cup olive oil if not enough liquid to move mixture in blender.  Add mustard, hard-boiled egg yolks, salt, Worcestershire sauce, pepper and remaining olive oil, if any.  Blend until creamy.  If too tangy, add a splash or two of olive oil.


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