Ingredients:
- 2 -3 tablespoons fresh lemon juice depending on taste
- 2-3 dashes Worcestershire sauce
- ¼ teaspoon Dijon mustard
- 2 boneless anchovy filets, minced
- 2 cloves garlic, minced
- 6 tablespoons Olive oil
- 4 tablespoons shredded Parmesan cheese
- 2 coddled eggs (To coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.)
- Salt and pepper
Salad:
- 2 heads romaine lettuce
- 1/3 cup shredded Parmesan
- 1/3 bacon pieces (I use fresh bacon that I cook and piece myself)
- 1/3 cup croutons
Directions:
- For the Caesar dressing: I usually use either a blender or a bullet (nutri-bullet magic bullet) to combine and emulsify all the ingredients.
- Add the lemon juice, Worcestershire sauce, anchovy, Dijon mustard and garlic and blend. Add the olive oil and coddled egg yolk and blend. Once you have a nice rich creamy texture add the Parmesan and blend, but not too much Season with salt and pepper. Cover and refrigerate until ready for use.
For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Chop into 1/2-inch pieces if you prefer. Mix in the dressing to the cut romaine. Sprinkle the top of salad with the Parmesan, bacon, and croutons.