<\/a>Selecting Caesar salad items at Juneau Greens. (Photo by Patty Schied)<\/p><\/div>\n\t\t\t\t
The salad dressing requires the use of a raw egg yolk and anchovies. But if you fear the use to raw eggs, substitute purchased mayonnaise, although it won’t be quite the same.<\/p>\n\t\t\t\t
In addition to the high-quality romaine lettuce and the homemade dressing, freshly made croutons make all the difference. If you are a Caesar salad lover, this is for you.<\/p>\n\t\t\t\t
Croutons:<\/strong><\/p>\n\t\t\t\t ½ of a French bread baguette cut into ½ inch slices then cubed, about 2 cups<\/p>\n\t\t\t\t ¼ cup olive oil heated in a fry pan at low heat with a split clove of garlic<\/p>\n\t\t\t\t Toss in cubed bread and cook slowly until oil is absorbed and the croutons take on a light brown color. Remove from heat and place into small bowl.<\/p>\n\t\t\t\t Dressing:<\/strong><\/p>\n\t\t\t\t 1 egg yolk<\/p>\n\t\t\t\t 2 cloves of grated garlic<\/p>\n\t\t\t\t 1 teaspoon Dijon mustard<\/p>\n\t\t\t\t 8 diced anchovies<\/p>\n\t\t\t\t ½ cup grated parmesan cheese<\/p>\n\t\t\t\t 1\/4 cup lemon juice (about 2 lemons)<\/p>\n\t\t\t\t ¾ cup of oil, a mixture of extra virgin olive oil and a vegetable oil<\/p>\n\t\t\t\t 6 to 8 anchovies, chopped<\/p>\n\t\t\t\t Into the bowl of a food processor add the egg yolk, grated garlic, mustard and anchovies. Mix to blend. Add lemon juice and blend. With the machine on, VERY SLOWLY add the oil, first in a drizzle. As the dressing begins to emulsify, continue to slowly pour in the oil until it has a thin mayonnaise consistency. Add ½ cup finely grated parmesan cheese to mix. Taste for seasoning. If you think it is perfect, scrape into a bowl and refrigerate until ready to use.<\/p>\n\t\t\t\t