The Great Caesar Salad

1. 1

   In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.

2. 2

   Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.

3. 3

   Add the anchovy, pulse for 30 seconds, and season with salt and pepper to taste. (Can be stored covered in the refrigerator for up to 4 days).

4. 4

   Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).

5. 5

   Pour desired amount of dressing over top of each salad.

6. 6

   Sprinkle with croutons, Parmesan cheese, and optional bacon bits.

* Per serving · 4 servings · Values may vary.

No additional tips available.