Caesar salad


Ingredients

1 very fresh egg yolk
1/4 tsp salt
6 tbsp divided olive oil
1 cl garlic, crushed
1/2 tsp worcestershire sauce
1/2 tsp dijon style mustard
3 tbsp apple cider vinegar
Fresh ground black pepper
1 cup homemade croutons
3 tbsp fresh grated parmesan cheese
1 tbsp fresh lemon juice
2 heads romaine lettuce

How to prepare

The lettuce is de-ribbed 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″ cubes sauted 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 tbsp 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. Yield: 1 servings

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