Caesar Salad

Ingredients

• 4 fillet anchovy 
• 6 servings pepper black freshly ground
• 1 tablespoon dijon mustard 
• 2  egg yolks 
• 1 clove garlic with a pinch of salt and a little olive oil smashed
• 2  juice of lemon juiced
• 0.5 cup olive oil extra-virgin
• 0.3 cup parmesan freshly grated for garnish
• 2 heads romaine lettuce 
• 2 tablespoons water 

Equipment

• bowl
• blender

Directions

1. Watch how to make this recipe.
2. Make the dressing: Smear the garlic paste over the inside of the salad bowl.
3. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
4. Assemble the salad: Tear the lettuce into a large bowl.
5. Add enough dressing to coat the salad to your liking.
6. Add some extra Parmesan and toss the salad well.
7. Serve immediately.