Crisp Romaine and tangy Caesar dressing
Serves: 4 as a main course, or 6 to 8 as a side salad
Prep Time: 15 minutes (includes time to cook egg)
Total Time: 18 minutes
Dressing:
1 garlic clove, peeled and smashed
3 Tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 anchovy fillet (optional, or more to taste)
1 coddled egg*
1/3 cup extra virgin olive oil
Salad:
3 hearts romaine lettuce, torn into bite sized pieces (approx. 10 cups)
1/4 cup shredded Parmesan cheese
1/2 cup gluten free croutons (if using)
1. Prep Salad Bowl: Rub the garlic clove around the inside of the bowl. Set bowl aside.
2. Make Dressing: In a blender, combine the garlic, lemon juice, Dijon mustard, Worcestershire sauce, and anchovy fillets until smooth. Add the coddled egg and blend well to incorporate. With blender motor running, remove cap from lid and add the oil slowly to emulsify, covering with a clean kitchen towel to reduce splattering, if needed.
3. Assemble Salad: Place romaine in prepared bowl and drizzle about half of the dressing over. Toss to coat. Add Parmesan and croutons, if using, and the remaining dressing. Enjoy!
*Coddled Egg: Bring 3 cups water to a boil in a saucepan. Remove pan from heat, gently add room temperature egg and let rest 2 minutes. After 2 minutes, remove egg and place under cold running water to stop the cooking. Now it is coddled.
