Magazine Articles Products & Services Store Shows My Lake Community Contests About Us Subscribe
Caesar Salad // Summer's Best, Episode: Sharp 

2/3 cup olive oil (170 ml)
3 tbsp fresh lemon juice (45 ml)
3 tbsp anchovy paste (45 ml)
1 egg yolk
2 cloves garlic, minced
1/2 tsp salt (2.5 ml)
2 tsp freshly ground black pepper, divided (10 ml)
2/3 cup grated fresh parmesan cheese (170 ml)
1 large head Romaine lettuce, washed, dried, and torn into bit-sized pieces
Instructions:

1. In a large bowl, whisk together the olive oil and lemon juice. Add in the anchovy paste, egg yolk, garlic, salt, 1 tsp of the black pepper, and half of the grated Parmesan cheese. Whisk together well. Pour into a smaller container, and store in the refrigerator until needed.
2. When ready to serve, toss together the romaine lettuce and dressing. Toss in the remaining Parmesan cheese and fresh ground black pepper.