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Caesar Salad #17

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  • 4 Garlic cloves
  • 4 Egg yolks
  • 2 Anchovies
  • 1 tb Dijon mustard
  • Juice of two fresh lemons
  • 1 c Olive oil
  • Salt; to taste
  • Freshly-cracked black pepper; to taste
  • 2 lg Romaine lettuce heads; washed, ribbed,
  • And patted dry
  • 3 oz Parmigiano-Reggiano cheese
  • 12 oz Salad croutons


Rub the inside of a large wooden bowl, with the garlic cloves. Remove the garlic cloves, and finely chop. Add the egg yolks, remaining garlic, anchovies and mustard to the bowl. Whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil, while whisking constantly. Whisk until all of the ingr Gently tear the lettuce into bit-size portions and add to the salad bowl. Using a hand-held grater, grate the cheese into the bowl. Add the croutons. Toss the salad completely and reseason if necessary. Serve the salad on cold salad plates. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.