Culinary School Caesar Salad

• 1 whole Egg Yolk
• 2 teaspoons Dijon Mustard
• 1 clove Garlic, Halved, Bitter Green Root Removed If Necessary
• 2 whole Anchovy Fillets
• 7 Tablespoons Olive Oil
• 7 Tablespoons Vegetable Oil
• 3 Tablespoons Lemon Juice, Fresh
• 1 head Romaine Lettuce, Picked Over, Washed And Dried
• 1 cup Croutons
• 1/4 cups Parmiggiano Reggiano, Finely Grated

1. Pulse the yolk, dijon, garlic and anchovies in a food processor (the small bowl if you have one) 4 or 5 times to blend. Scrape down the sides of the bowl, then, with the processor on, slowly pour in the oils through the food chute. Scrape the sides of the bowl as required. Once all of the oil is incorporated and the anchovies/garlic are finely chopped, add lemon juice and salt and pepper to taste. Pulse to combine. Cover and refrigerate until ready to serve (up to 3 days).
2. 2 ways to assemble the salad:
3. 1. Using a pastry brush, brush whole leaves of romaine with dressing, sprinkle with parmesan and arrange on a large serving platter. Garnish with croutons and freshly ground pepper. Serve extra dressing on the side.
4. 2. Tear the lettuce into bite-sized pieces. Toss lettuce with croutons, parmesan and salt and freshly ground pepper. Thin dressing to a pourable consistency, and toss with the salad. Serve in individual bowls/plates.

egg, dijon mustard, clove garlic, anchovy fillets, olive oil, vegetable oil, lemon juice, head romaine lettuce, croutons, ubc

Taken from tastykitchen.com/recipes/salads/culinary-school-caesar-salad/ (may not work)