Betty’s Caesar Salad

Caesar Salad

• 1 clove garlic clove — peeled and lightly smashed
• ¼ cup olive oil
• 5 oil-packed anchovy fillets — drained
• 1 tablespoon fresh lemon juice
• 2 romaine hearts — washed, thoroughly dried, and torn into bite-size pieces; about 8 cups
• 1 large pasteurized egg — lightly beaten
• 1 cup Parmesan or Romano cheese — freshly and finely grated
• 1 cup croutons

Garnish

• As needed Parmesan or Romano cheese (optional) — freshly grated
• As needed black pepper (optional) — freshly cracked
• As needed white anchovy fillets (optional) — drained
• As needed lemon (optional) — wedges

1. Prepare the Bowl: Rub the inside of a large salad bowl firmly with the garlic for about 30 seconds, pressing hard enough to leave a light garlic film. Remove and discard the clove and any large pieces.1 garlic clove
2. Build the Dressing Base: Add the anchovy fillets to the bowl. Use the back of a fork or wooden spoon to mash them against the side of the bowl until mostly smooth. Stir in the olive oil and lemon juice until evenly combined.5 anchovy fillets, ¼ cup olive oil, 1 tablespoon lemon juice
3. Coat the Romaine: Add the cold, thoroughly dried romaine. Toss continuously for 30 to 45 seconds, lifting the leaves from the bottom of the bowl, until every piece has a light, even sheen.2 romaine hearts
4. Add Egg and Cheese: Pour the beaten pasteurized egg over the romaine. Toss vigorously for 30 to 45 seconds, until the egg and oil form a thin, lightly creamy coating and no liquid is pooling in the bottom of the bowl. Add the grated cheese and toss for about 15 seconds more.1 pasteurized egg, 1 cup grated Parmesan or Romano cheese
5. Finish Salad: Add the croutons and toss lightly two or three times, just enough to distribute them without softening them. Garnish with additional cheese, freshly cracked black pepper, white anchovies, or lemon wedges as desired. Serve immediately.1 cup croutons; optional garnish