Caesar Salad

1. 1

   Put the anchovy fillets and garlic in a small food processor and pulse to a rough paste. Add the mustard and vinegar, crack the egg, and blend until the mixture is smooth and creamy. With the processor on, gradually drizzle in the oil in a steady stream. Finally, add the Parmesan and blend until it's all well combined. Scrape the dressing into a bowl, cover it with plastic wrap, then pop it into the fridge to chill and thicken up. (It'll keep for up to 3 days).

2. 2

   Trim the root ends of the Romaine heads and discard the large, floppy outer leaves. Separate the remaining leaves and put them in a very large mixing bowl. Refrigerate the leaves until they are nice and cold.

3. 3

   Pour in about 1/2 cup of the dressing. I like to use my fingers to gently rub this dressing onto both sides of the leaves, so you get a little bit everywhere. Gradually add more dressing, just until it's all nicely coated. Be nimble and fast like a salad ninja, because you don't want your hands to warm up the lettuce and dressing.

4. 4

   Add the croutons and toss a few times so they get a touch of the dressing. Then add a little more dressing if you need to. (I usually end up using about half the dressing and saving the rest in the fridge for another day.)

5. 5

   Layer the leaves of the salad, so they face this way and that and so they're not all in a clump, on a platter and scatter the croutons here and there. Garnish with the anchovies. Grate some Parmesan on top, taste, and add a little salt, if you'd like. Eat it immediately -- preferably with your hands.

* Per serving · 4 servings · Values may vary.

No additional tips available.