Ceasar salad is one of my husbands favorite salads and until recently I never tackled making it the traditional way. It was very easy and the taste was so much better than just buyimg some ceasar dressing to put over romaine lettuce. I like this recipe by Tyler Florence. It makes a HUGE amount of salad so I would suggest using one head of romaine lettuce and half the dressing or as much as you would like for your taste.. When I made it I used one head for dinner with friends on Staurday night and then saved half the dressing and used the 2nd head of lettuce and the rest of the dressing for for dinner for my family on Monday night.
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.