How To Make Caesar Dressing

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.

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