Romaine Hearts with a Lemony Caesar Dressing
- 1 whole egg
- 2 anchovies
- 1 garlic clove
- 1 lemon, zested and juiced
- 2 egg yolks
- 1 cup extra-virgin olive oil
- 2 tablespoons water
- Salt and freshly ground pepper
- 2 tablespoons freshly grated Parmigiano-Romano
- 2 romaine hearts, chopped
- 1/2 bunch watercress, trimmed and torn into pieces
- Cook the egg in a pan of simmering water for 10 minutes.
- Cool under cold running water and peel.
- Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend.
- Add the water and blend again.
- Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify.
- Scrape out into a salad bowl.
- Stir in the cheese and season with salt and pepper.
- Add the greens and toss to coat.
- Taste, for seasoning, and grate the egg over the top.
egg, anchovies, garlic, lemon, egg yolks, extravirgin olive oil, water, salt, romano, hearts
Taken from www.foodnetwork.com/recipes/tyler-florence/romaine-hearts-with-a-lemony-caesar-dressing-recipe.html (may not work)