Caesar Salad Recipe

Ingredients

• 2 romaine hearts
• 2 small garlic cloves
• ½ tsp sea salt, or to taste
• 6 whole anchovies, coarsely chopped
• 1 large egg yolk
• 2 tbsp lemon juice
• ½ tsp Dijon mustard
• ½ cup extra-virgin olive oil
• ¼ tsp freshly ground black pepper
• 4 oz (110 g) Parmesan, shaved
• ¼ cup toasted pine nuts

1. Cut off root end of romaine hearts. Gently pull leaves apart and place in a large mixing bowl.
2. Crush and finely mince garlic clove. Sprinkle with sea salt. Using the side of a chef’s knife, crush garlic into a smooth paste.
3. In a wide-mouth 1-pint (.5l) Mason jar, place garlic paste, anchovies, egg yolk, lemon juice, and Dijon mustard.
4. Place the head of an immersion blender at the bottom of the jar. Pulse for 15 seconds, or until puréed.
5. Add 2 drops extra-virgin olive oil. Blend for 30 seconds. Add 2 additional drops olive oil and blend for another 30 seconds. Continue adding olive oil ½ teaspoon at a time, blending for 30 seconds in between, 6 times.
6. Slowly drizzle remaining olive oil into the jar, about 2 tablespoons at a time, blending for 30 seconds before adding more. When olive oil is fully incorporated, dressing should be thick and glossy.
7. Taste dressing and season with additional sea salt or lemon juice, if desired.
8. Toss romaine leaves with dressing. Divide onto 4 plates and top with black pepper, Parmesan, and toasted pine nuts to serve.