English Muffin Caesar Salad

• 1/4 cup extra-virgin olive oil
• 2 English muffins, cut into 1-inch cubes
• 1 garlic clove, halved
• 1 tablespoon fresh lemon juice
• 1 large egg yolk
• 1/2 teaspoon anchovy paste
• Kosher salt
• Freshly ground black pepper
• 1 small head romaine lettuce, torn into pieces
• 1/4 cup shaved Parmesan cheese

1. In a large heavy skillet, heat 2 tablespoons of the oil over medium high heat until hot, the toast the English muffins in the oil, turning once, until golden, 3 to 4 minutes.
2. Let the English muffins cool to warm, then rub the cut sides of the bread with the garlic clove.
3. In a large bowl, whisk together the lemon juice, yolk, anchovy paste, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Whisk in the remaining 2 tablespoons oil until emulsified.
5. Toss the dressing with the lettuce then toss with the English muffin cubes and the cheese.
6. Serve.

extravirgin olive oil, muffins, garlic, lemon juice, egg yolk, anchovy paste, kosher salt, freshly ground black pepper, head romaine lettuce, parmesan cheese

Taken from www.foodandwine.com/recipes/english-muffin-caesar-salad (may not work)