Hail, Caesar! Take your salad to the next level with this recipe.
Ingredients
1 egg yolk
1 anchovy fillet, minced
1/2 tsp. minced garlic
1/2 tsp. Dijon mustard
Splash of Worcestershire sauce
3 to 4 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp. grated Reggiano
Salt and pepper, to taste
Directions
In a medium bowl, whisk egg yolk. Add anchovy, garlic, mustard and Worcestershire, and mix until well combined. Slowly stream in olive oil while whisking vigorously so that the oil emulsifies. If dressing becomes too thick, begin whisking in lemon juice to thin and then continue with oil. Continue, alternating as needed, until all liquids are fully emulsified. Fold in Reggiano. Season with salt and pepper. Incorporate salad dressing onto hearts of romaine and sprinkle toasted breadcrumbs over.
Serves 1
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