Title: Caesar Salad
Categories: Salad
Yield: 1 Servings
| 1 | | Very fresh egg yolk |
| 1/4 | ts | Salt |
| 6 | tb | Divided olive oil |
| 1 | cl | Garlic, crushed |
| 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Dijon style mustard |
| 3 | tb | Apple cider vinegar |
| | | Fresh ground black pepper |
| 1 | c | Homemade croutons **** |
| 3 | tb | Fresh grated/hand |
| | | Shredded Parmesan cheese |
| 1 | tb | Fresh lemon juice/ |
| | | Concentrate |
| 2 | | Heads romaine lettuce |
| | | Inside leaves only *** |
*** The lettuce is deribbed and torn into bite size pieces, rinsed and
thoroughly patted or spun dry in a salad spinner, you may need 3 heads
large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in
butter until golden brown, served warm on chilled crisp green. In a large
salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive
oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly
combined. With a gentle rolling motion, incorporate the romaine. Add the
vinegar and the remaining olive oil in the proportions of 1 part vinegar to
2 parts oil, until you have the consistency and flavor you desire. Roll the
salad again, adding black pepper to taste. The salad can be chilled at this
point, but not for too long. Just before serving, finish by placing warm
croutons in the center of the salad and the Parmesan in a ring around the
circumference. Roll gently to serve.