CLASSIC CAESAR SALAD
Bacon-packed but balanced. It’s best made just before serving. Have all your ingredients ready. This is a fun dish that turns out a little differently each time. Don't worry too much about it.
Ingredients
• 1 salted anchovy (Soaked in water for thirty minutes, filets pulled from the bones)
• ¼ clove garlic
• ¼ teaspoon fleur de sel
• 1 egg yolk
• 1 tbsp Dijon mustard (We use Amora mustard, which is fairly mild.)
• 1 tbsp Worcestershire sauce
• 2 tbsp lemon juice
• ½ cup olive oil
• Parmesan cheese
• Salted Capers
• Fresh croutons (See Gus-Style Croutons recipe)
• Bacon chunks
• Romaine hearts, cut into bite-size pieces Method
Crush the garlic, anchovies, and salt against the bottom of the bowl with the back of a fork, until a paste is formed.
Add egg yolk, Dijon, Worcestershire sauce, lemon juice and whisk together.
Slowly add olive oil, whisking with the fork, but don’t worry if the emulsion splits, the cheese will hold everything together.
Grate ¼ cup parmesan cheese into the sauce.
Mix in the capers, bacon, croutons (see crouton recipe)
Toss in the romaine – finish with more cheese and some cracked black pepper.
Serve with some hot chillies.