Ingredients

 
  • 1 HEAD OF ROMAINE LETTUCE, TORN INTO BITE-SIZE PIECES
  • JUICE OF 2 LEMONS, ABOUT 6 TABLESPOONS
  • 1 TABLESPOON DIJON MUSTARD
  • 2 GARLIC CLOVES, PEELED
  • 2 ANCHOVY FILLETS
  • 1 LARGE EGG YOLK
  • 1∕2 CUP EXTRA VIRGIN OLIVE OIL
  • 1∕4 CUP GRATED PARMESAN CHEESE
  • 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1∕4 TEASPOON KOSHER SALT
  • PARMESAN SHAVINGS, FOR GARNISH
  • 1 HEAD OF ROMAINE LETTUCE, TORN INTO BITE-SIZE PIECES
  • JUICE OF 2 LEMONS, ABOUT 6 TABLESPOONS
  • 1 TABLESPOON DIJON MUSTARD
  • 2 GARLIC CLOVES, PEELED
  • 2 ANCHOVY FILLETS
  • 1 LARGE EGG YOLK
  • 1∕2 CUP EXTRA VIRGIN OLIVE OIL
  • 1∕4 CUP GRATED PARMESAN CHEESE
  • 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1∕4 TEASPOON KOSHER SALT
  • PARMESAN SHAVINGS, FOR GARNISH
 

Time:

PREP TIME: 15 MINUTES

 

Serves: 6 - 8

Lemony Caesar Salad

Place the romaine in a large salad bowl.

In a food processor, combine the lemon juice, mustard, garlic, anchovies, and egg yolk. Pulse until blended. With the machine running, pour in the olive oil until emulsified. Stir in the Parmesan, pepper, and salt.

Toss dressing and romaine lettuce until evenly coated. Garnish with Parmesan shavings.