Mater Chef Caesar salad

• 1 large egg yolks coddled
• 1 1/2 tablespoons dijon mustard
• 2 cloves garlic miced
• salt and black pepper to taste
• 2 tablespoons lemon juice
• 1/2 cup olive oil, extra-virgin
• 2 ounces anchovy fillets minced, optional
• 1 bunch romaine lettuce
• 1/4 cup red onion thinly sliced
• 2 each eggs hard boiled, and halved
• 1 cup croutons homemade or store-bought
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated plus extra for sprinkling

1. Using a whisk or food processor, mix the egg yolk, garlic, mustard, salt, black pepper, lemon juice, and anchovies if needed.
2. After they are thoroughly mixed, slowly drizzle in the olive oil, and I mean slowly.
3. You are making an emulsion and if you pour the oil in too quickly it will not form properly.
4. (An emulsion is a mixture of fat and a water based liquid.)
5. Pour a thin stream with either the food processor or your arm in constant motion.
6. As it forms you can pour it faster.
7. Combine only about three quarters of the dressing with the lettuce and red onion at first, adding the rest if necessary.
8. Add the cheese and toss to combined.
9. Divide the salad among serving plates.
10. Top hard boiled egg halves, croutons and sprinkle a bit parmesan cheese.

egg yolks, mustard, garlic, salt, lemon juice, olive oil, anchovy, romaine lettuce, red onion, eggs, croutons homemade, parmesan

Taken from recipeland.com/recipe/v/mater-chef-caesar-salad-47985 (may not work)