Caesar Salad

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. (Becasue you are using egg yolk, it is wise to refrigerate
the dressing if not using immediately.

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.