Caesar Salad - 3

Recipe Ingredients

1		Fresh egg yolk
1/4 teaspoon	1.3ml	Salt
6 tablespoons	90ml	Divided olive oil
10		Garlic - crushed
1/2 teaspoon	2.5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Dijon style mustard
3 tablespoons	45ml	Apple cider vinegar
		Fresh ground black pepper
1 cup	30g / 1.1oz	Homemade croutons ****
3 tablespoons	45ml	Fresh grated/hand
		Shredded parmesan cheese
1 tablespoon	15ml	Fresh lemon juice.
		Concentrate
2		Romaine lettuce
		Inside leaves only ***

Recipe Instructions

*** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.

**** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green.

In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 tbs of the olive oil. Whisk in garlic, Worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine.

Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long.

Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference. Roll gently to serve.

Source:
"Salads," by Leonard Schwartz

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