Caesar Salad

Serves

Four to six people.

Ingredients

15	g		anchovy fillets
8	g		garlic
2	Tblsp		dijon mustard
2	Tblsp		lemon juice
2			egg yolks
2/3	cups		olive oil, extra virgin
3/8	cup		parmesan cheese, grated into fine strips (not powder)
			black pepper, freshly ground
			kosher salt
			croutons
			romaine lettuce (hearts)
			parmesan cheese, shaved

Procedure

1. Using a mortar and pestle, mash the anchovies and garlic into a paste; transfer to a bowl
   
   
2. Whisk in the mustard
   
   
3. Whisk in the lemon juice and egg yolks
   
   
4. Whisk in the olive oil
   
   
5. Whisk in the cheese, salt, and pepper
   
   
6. Wash, dry, and tear the lettuce into a suitable size

Notes

• At the cook's discretion, assemble the salad in bulk or let each person build their own; if you assemble it in bulk, go easy on the dressing and let people add more if they wish.
  
  
• Here's a trick for separating the egg yolks and whites: Carefully break the eggs into a shallow bowl, then reach in with your fingers and pick up the yolks. No tools needed, and very little egg white goes into the dressing.
  
  
• Yes, raw eggs; get over it.
  
  
• I find it easier to put the garlic through a press then mash it in the mortar.
  
  
• For a complete meal, serve with with grilled shrimp or chicken on top.

Rating

Difficulty: Easy.

Time: About 20 minutes.

Precision: 4 (but only because I get consistent results this way).

Source

Modifed heavily from some book I've since forgotten.