Caesar Salad

READY IN: 10mins


  • 10cupsromaine lettuce, torn, washed and drained
  • 2garlic cloves, pressed
  • 1egg yolk
  • 1tablespoonDijonnaise mustard
  • 1teaspoonhorseradish
  • 12 teaspoonWorcestershire sauce
  • 12 teaspoonblack pepper
  • 3tablespoonsextra virgin olive oil
  • 1 12 tablespoonslemon juice
  • 14 cupparmesan cheese, grated
  • 5slicesbacon, cooked and crumbled
  • 1tablespooncapers, rinsed and drained
  • 1 12 cupscroutons

  • After washing salad and draining well, place in a salad sac and transfer to the freezer for 20 minutes then to the refrigerator until ready to serve. It makes the lettuce very crispy.
  • Cut half of one garlic cloves and rub bottom/sides of the bowl. Add yolk, Dijonnaise and horseradish; whisk until well blended. Add pressed garlic, Worcestershire and freshly ground black pepper; whisk again.
  • Pour gently olive oil in the mixture, whisking at the same time. Add lemon juice and grated cheese to dressing.
  • When ready to serve, add chilled lettuce and toss until well coated. Add bacon, capers and croutons; combine with the salad. Place in 4 serving plate and sprinkle more cheese on top. Makes 4 servings.
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