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Caesar Salad

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Makes: 4 servings adjust
Fantastic homemade Caesar salad dressing, made like an aioli using the food processor.



  • 1 Egg, coddled per instructions

Step 1

Coddle egg. (This is for food safety reasons, rather than using raw egg). Bring a pan of water to a boil. Remove from heat. Immerse egg in water for 6 minutes, and remove.


  • 1 can Anchovy Fillet, rinsed
  • 12 Lemon, juiced and strained of seeds
  • 3 cloves Garlic, pressed
  • 12 teaspoon Fine Ground Black Pepper

Step 2

Blend together in food processor these ingredients and the coddled egg from step 1.


  • 1 cup Extra Virgin Olive Oil, or until mixture thickens

Step 3

Slowly drizzle olive oil into running food processor. Sound will change and mixture will thicken as air whips in.


  • 1 head Romaine Lettuce

Step 4

Wash, dry, and tear lettuce.


  • 34 cup Parmesan Cheese, grated finely

Step 5

Grate parmesan.


  • 1 cup Caesar Salad Croutons

Step 6

Toss together the lettuce, parmesan, dressing, and croutons until well coated. Serve immediately to prevent wilting.
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