1 clove garlic smashed+1 a pinch of salt + a tad olive oil
4 anchovy fillets, smashed
1 small individual cup of Egg Beaters
1 tablespoon Grey Poupon Mustard
Juice of two lemons
2 tablespoons water
1/2 cup extra virgin olive oil
1 tablespoon Worcestershire Sauce
1/2 cup freshly grated Parmigiano Reggiano (divided)
Freshly ground sea salt to taste
Freshly ground black pepper to taste
2 heads washed and dried Romaine lettuce (chilled)
First, take your salad bowl and chill it for about an hour in the fridge. Then when you’re ready to build the salad, take the cold bowl and evenly smear the garlic paste evenly over the inside. Now set the bowl back into the refrigerator until you whip up your dressing.
Here’s how it’s done:
Take a blender and add to it the next five ingredients in the list. Then pulse them until they are totally combined and smooth—this should take only about 30 to 40 seconds.
Now, with your blender running on medium-high speed, pour in the olive oil in a thin stream, giving it a chance to uniformly emulsify. When that happens, drop in the Worcestershire sauce, half of the Parmesan cheese, and a touch of fresh ground salt and black pepper, To complete the dressing, press the “pulse” button a couple of times more to incorporate the cheese and seasonings into the dressing base, Now refrigerate your dressing in a tightly sealed plastic or glass jar until you’re ready to use it.
To make the best Caesar Salad you ever had, take the chilled salad bowl from the fridge, tear the Romaine into bite-size pieces, and add them to it, Then add to the lettuce just enough dressing to coat it (more is not better!), sprinkle on the rest of the Parmesan, give everything a final toss, and serve it up immediately, crowned with garlic croutons.