Gene Heller's Famous Caesar Salad

V—I grew up loving my dad’s Caesar Salad, and it’s the first dish he ever taught me to make. You know my cooking prowess leaves a lot to be desired, but Dad’s an expert, and I know he’d be tickled to know that his famous recipe was in your good hands. My parents quickly grew to love you after spending a weekend with you in Vail, and it means the world to me that you understand and appreciate my relationship with them… it’s just one of a thousand reasons why your friendship is such a gift to me. Be prepared to have garlic oozing out of your pores when you eat this salad, but I promise it’s worth it! Much love, Jen H

ingredients

1 egg yolk
3 garlic cloves
3 anchovies
~1 tablespoon Dijon Mustard
Worchestershire Sauce
Tobasco
Olive oil
1/4 Lemon
Romaine lettuce, cut into bite size pieces
Croutons (homemade preferable)
Parmesan, preferable hand-grated

directions

1
Mash garlic and anchovies together (using mortar/pestle or mini food processor) in small bowl. Add Dijon mustard and egg yolk and mix together with fork or whisk. Add 1-2 drops Tobasco, a dash (quick pour) of Worchestershire Sauce. Begin slowly adding olive oil to mixture, whisking after each pour to ensure the mix doesn’t separate (the egg yolk will also help hold it together). You should add enough oil so the mixture is light yellowish in color and relatively thick—there’s no perfect amount so you’re really adding until you love the taste of the dressing. Add lemon juice (also to taste).
2
Mix dressing, romaine lettuce, and croutons. Sprinkle generously with parmesan cheese, and top each dish with an anchovy if you want to be really authentic! Add grilled chicken or shrimp to make it a meal. By the way, to expand the recipe, increase everything to taste (add more garlic and anchovies in proportion) except the egg yolk, for which you should never need more than 1.

Source: Jenny Heller