Romaine Hearts with a Lemony Caesar Dressing

Ingredients

• 2  anchovies 
• 2  egg yolks 
• 1  garlic clove 
• 1  lemon zest juiced
• 1 cup olive oil extra-virgin
• 2  baby greens chopped
• 2 tablespoons parmigiano-romano freshly grated
• 4 servings salt and pepper freshly ground
• 0.5 bunch watercress trimmed
• 2 tablespoons water 
• 1  eggs whole

Equipment

• food processor
• bowl
• frying pan

Directions

1. Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel.
2. Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend.
3. Add the water and blend again. Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad bowl. Stir in the cheese and season with salt and pepper.
4. Add the greens and toss to coat. Taste, for seasoning, and grate the egg over the top.