English Muffin Caesar Salad

1. 1

   In a large heavy skillet, heat 2 tablespoons of the oil over medium high heat until hot, the toast the English muffins in the oil, turning once, until golden, 3 to 4 minutes.

2. 2

   Let the English muffins cool to warm, then rub the cut sides of the bread with the garlic clove.

3. 3

   In a large bowl, whisk together the lemon juice, yolk, anchovy paste, 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. 4

   Whisk in the remaining 2 tablespoons oil until emulsified.

5. 5

   Toss the dressing with the lettuce then toss with the English muffin cubes and the cheese.

6. 6

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.