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The Ultimate Caesar Salad

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Tyler Florence
Related tags
salad low carb nut free mothers' day lunch italian
Nutrition per serving    (USDA % daily values)
CAL
390
FAT
106%
CHOL
51%
SOD
15%

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Ingredients for 4 servings

1 clove garlic, smashed with a pinch of salt and a little olive oil

4 anchovy fillets

2 egg yolks

1 tablespoon Dijon mustard

2 lemons, juiced

2 tablespoons water

1/2 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan, plus extra for garnish

Freshly ground black pepper

2 heads romaine lettuce

1 bunch hydroponic watercress

1/4 French baguette, cut into thin slices and toasted

Preparation

1.

Make the dressing: Smear the garlic paste over the inside of the salad bowl

2.

Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth

3.

With the blender running, pour the olive oil in slowly for the dressing to emulsify

4.

Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside

5.

(Refrigerate the dressing if you will not be using it right away) Assemble the salad: Tear the lettuce into a large bowl

6.

Add watercress and toss together

7.

Add enough dressing to coat the salad to your liking

8.

Add some extra Parmesan and croutons

9.

Toss the salad well and serve immediately.

View instructions at
Tyler Florence

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