Caesar Salad

If you're making homemade croutons, prepare them in advance; we have an amazing Steakhouse Salad Croutons recipe available for anyone interested.

To make the dressing, put 2 anchovies and 3 pressed garlic cloves into a bowl, then crush them into a fine paste with two forks or use a mortar and pestle.

The next step involves a coddled egg yolk. To coddle an egg, prepare an ice water bath by filling a small bowl with ice and water. Boil a small saucepan of water and carefully lower the egg in with a spoon to prevent cracking. Cook it for just 1 minute, then quickly take it out of the boiling water and place it in the ice water to stop the cooking process. Finally, crack the egg and separate the yolk from the white.

Mix 1 tablespoon of Dijon mustard and 1 teaspoon of Worcestershire sauce into the anchovy garlic paste, stirring well. Add the egg yolk to the dressing and stir until combined.

Gradually pour in 1/2 cup of extra virgin olive oil while stirring continuously.

Add 1 teaspoon of lemon juice, 2 tablespoons of red wine vinegar, and half of the Parmesan cheese. Stir until combined.

Chop romaine lettuce into 1-inch pieces. Place the lettuce into the dressing and toss.

Add the croutons, the remaining Parmesan cheese, and freshly cracked black pepper. Enjoy!