Caesar Salad Dressing

DISCLAIMER: This recipe includes raw egg yolk.

This salad dressing is a huge step up in complication from the vinaigrette. Which doesn't say a lot.

Worcestershire sauce (not pictured) is also typically among the ingredients. It's also typically something in my cabinet. Imagine my surprise. The dressing works perfectly well without it.

Separate an egg yolk and place it in a bowl.

Add 2 tablespoons of fresh lemon juice, 1/2 teaspoon of minced garlic, 1/4 teaspoon of finely chopped anchovies (it's like half an anchovies), a pinch of salt, and a grind or two of fresh pepper.

Whisk that all up, and start to drizzle in a half cup of olive oil. Continue whisking while drizzling the olive oil in, and you'll soon get an emulsion. 

If you need to stop pouring for a second to mix better, feel free. Fold in sever hearty shakes of parmesan cheese and toss with romaine lettuce.

Serve with croutons.

Ingredients:

1 large egg yolk

2 Tablespoons lemon juice

1/2 teaspoon minced garlic

1/2 of one anchovie, finely chopped

a pinch of salt

a couple of grinds of fresh pepper

3 shakes of parmesan cheese

1/2 teaspoon of Worcestershire sauce, if you don't forget it.

Procedure:

1. Mix everything put the olive oil and parmesan cheese.

2. Drizzle in the olive oil while whisking vigorously. 

3. Fold in the parmesan cheese.

4. Toss with the salad.