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1
(This first step can be done ahead of time if you wish to prepare this tableside.)
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Rub the inside of a large wooden Caesar salad bowl with the cut side of the garlic clove.
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Remove the garlic clove to a cutting board and mash with a pinch of salt and a little olive oil until it becomes a rough paste.
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In a large wooden Caesar salad bowl (or mixing bowl), add garlic paste, anchovy fillets, egg yolk, Dijon mustard, lemon juice, water and olive oil.
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Whisk all ingredients together quickly until the dressing blends and thickens with a slightly glossy color.
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Whisk in the grated parmesan cheese.
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Add salt and pepper to taste.
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If preparing ahead, refrigerate dressing until ready to use.
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Refrigerated dressing may harden up.
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If this happens, microwave it for 5 seconds and shake well before using.
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To assemble the salad, make sure romaine lettuce is roughly torn medium pieces and thoroughly dry.
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(Wet lettuce will make salad dressing runny.)
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Add lettuce to the wooden salad bowl and pour dressing over salad.
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Add dressing, a half at a time, tossing to coat the leaves.
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Dont add so much dressing that the salad is runny.
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All leaves should be just coated.
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Toss salad well.
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(If youre preparing tableside, add lettuce to dressing youve just made in the bowl.
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Be sure to have plenty of lettuce for your dressing!
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).
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Add croutons and shaved parmesan and toss salad to complete.
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Optionally, croutons and parmesan shavings may be added to each bowl individually after serving.
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NOTE: Using raw eggs carries with it a health risk.
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I like to use fresh, high quality eggs.
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If youre concerned, you can also coddle the egg.
