What you will need:
Good size head of romaine lettuce or 2 small heads
2 bulbs fresh-fresh-fresh garlic
red wine vinegar
mustard powder
anchovy paste (tube)
olive oil
one egg
1/2 grated parmesan cheese
small chunk hard parmesan
fresh lemon
croutons if you want them
fresh cracked pepper
Serves four
So take the romaine, remove the leafy green ends, cut the stock and head in half, v-cut the core out, then tear the leaves into roughly inch by an inch pieces.
In a glass dish, use about 2 ounces of olive oil. Add the egg and and whisk to blended. Add a solid teaspoon of mustard powder, the fresh garlic after you have peeled and diced finely, a tablespoon of red wine vinegar, half the lemon squeezed though the hand to catch seeds, 1 1/2 tablespoons of anchovy paste, and now whisk all together, making sure the anchovy paste is well blended.
(Note: anchovy paste gives the recipe great foundation without adding the fishy taste whole anchovies are known for.)
Next add 2 big tablespoons of grated parmesan and whisk again. Slowly add more until the dressing is thick but not pasty.
The worst thing you can do next is toss the salad well before serving. Soggy salad sucks.
When your guests are seated, add about half the dressing and toss gently. Continue to add until coated lightly. Once on serving bowls, add croutons and shaved fresh parmesan on top. Dust with fresh ground pepper.
I like this salad with an oaky chardonnay but go white with your choice.
If you want to add some heat, increase or double the garlic. Just make sure you are waking up with someone who also had the best Caesar salad ever!
Last point, this recipe is easy and so much better than any store bought Caesar dressing.
