Caesar Salad
Author: Nicole
Ingredients
  • 1 large egg
  • 2 medium garlic cloves, peeled
  • 5 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon fine sea salt
  • ½ cup extra virgin olive oil
  • 12 ounces romaine lettuce, cleaned and chopped
  • 2 cups homemade croutons (see Notes)
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Flaky sea salt (such as Maldon) and freshly ground black pepper
Instructions
  1. Fill a small pot with water and bring to a rolling boil over high heat.
  2. In a small food processor, pulse garlic until it is finely minced.
  3. Add lemon juice, Worcestershire sauce and fine sea salt.
  4. Place the egg in the boiling water and boil for 30 seconds.
  5. Remove the egg and crack it into the food processor. Pulse to combine.
  6. While the food processor is running, add the olive oil in a slow steady stream until emulsified.
  7. Taste add more lemon juice and/or salt if needed.
  8. Transfer to a container and refrigerate until needed. Dressing will last 3 days.
  9. When ready to serve the salad, add lettuce to a salad bowl.
  10. Add dressing and toss so that lettuce is lightly coated. You will likely have some dressing leftover.
  11. Toss in croutons.
  12. Using a microplane, grate Parmigiano-Reggiano cheese over the dressed salad and toss.
  13. Season with flaky sea salt and freshly ground pepper to taste.
  14. Serve within 30 minutes of dressing.
Notes
* Check out Croutons (Gluten-Free) – can be made with regular or gluten-free bread. There’s enough garlic in this salad dressing that you can skip the garlic in the croutons.
* You can also prepare this without a food processor. You can make it by hand with a whisk and a slow pour of the olive oil.
Recipe by Riegl Palate at https://www.rieglpalate.com/caesar-salad/