I'm a fan of Caesar salads but I have rarely made one from scratch. I've gotten into a few recipes recently and most have been pretty good. Doug has really been on a black pepper kick with things so this was a great variation. The dressing was a nice, bright flavor and I didn't need to add a lot of pepper to get good flavor.
- 2 large egg yolks
- 1 cup mayonnaise
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 1/2 Tbsp chopped garlic (from 2 medium garlic cloves)
- 1 Tbsp chopped anchovy fillets (from 1 2-oz can)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp minced yellow onion
- 2 1/2 tsp black pepper, plus more to taste
- 1/2 tsp dry mustard
- 1/2 cup plus 1 Tbsp extra-virgin olive oil, divided
- 1 Tbsp water
- 1/2 Tbsp unsalted butter softened
- 2 oz pecorino Romano or Parmesan cheese, grated (about 1/2 cup), plus a handful of shavings to serve
- 3 romaine lettuce hearts (1 1/2 lbs total), trimmed and leaves separated
- 1 1/2 cup seasoned croutons
- lemon wedges for serving
Whisk together egg yolks, mayonnaise, lemon juice, chopped garlic, anchovies, Worcestershire sauce, onion, black pepper, dry mustard, and 1/2 cup of the oil in a large bowl until creamy.
Whisk together water and remaining tablespoon of olive oil in a small bowl; whisk in butter until creamy and smooth. Whisk butter mixture and cheese into mayonnaise mixture until combined. Season dressing with additional pepper to taste.
Place romaine leaves in a very large bowl. Add croutons and 1 cup dressing; toss until leaves are evenly coated. Finish with a squeeze of lemon and shaved cheese. Serve with lemon wedges.
Serves 6
Total Time: 35 minutes
Recipe from People magazine
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