Ceasar salad

Food24
3 servings Prep: 15 mins, Cooking: 5 mins
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By Food24 August 14 2018
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Ingredients (13)

for the dressing:
3 eggs — just the yolks
1 Tbs Dijon mustard
3 cloves garlic — cloves
5 anchovie fillets in oil — drained
1 Tbs Worcestershire sauce
2 Tbs Tabasco sauce
3 lemons — juiced
pinch freshly ground black pepper
50 g parmesan cheese — grated
For the salad:
10 romaine lettuce hearts
150 g croutons — toasted
80 g parmesan cheese
black pepper — freshly cracked
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Method:

For the Dressing:

In a food processor, combine all ingredients except the blended oil and Parmesan cheese. 

Blend the ingredients until they are combined and smooth, about one minute. 

Keep the food processor going and slowly add in half the oil to emulsify the dressing. 

Stop the machine after half of the oil has been added to make sure the mixture is thickening. 

Continue adding in the rest of the oil until the dressing is thick. 

Add in grated Parmesan cheese and pulse to combine. 

Taste the dressing for seasoning; it should have a nice, sharp kick from the Tabasco sauce.

This recipe yields approximately 600ml dressing. 

For the Salad:

Remove the core from the Romaine heart by cutting off the bottom piece. 

With your knife, split the Romaine heart in half lengthwise and then cut across to create squares of Romaine.

In a large bowl, add the chopped Romaine and dressing and massage the dressing onto the Romaine with clean hands. 

This is the best way to ensure the salad is dressed evenly. 

Add in croutons and toss lightly. 

Serving Suggestion: Pile the greens and croutons into serving bowls and grate more Parmesan cheese on top. Add a crack of black pepper from a peppermill and enjoy!

Reprinted with permission of Chef Amanda Freitag.

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