Ernest Reynoso Gala

CAESAR SALAD

Caesar Salad
by Ernest Reynoso Gala

2 heads (1/2 kilo) romaine lettuce

For the dressing:

1 head garlic, crushed
60 grams (1 can) anchovies with oil
1 tablespoon Worcestershire sauce
2 tablespoons mustard
4 eggs
1/4 teaspoon pepper
1 cup olive oil
half a lemon

For the topping:

croutons
1/2 cup Parmesan cheese grated

Wash well, shake, and pat dry the romaine lettuce. Set aside.

For the dressing:

Get a blender and add garlic, anchovies with oil, Worcestershire sauce, mustard, eggs, pepper, and half of the olive oil. Press pulse for 15 seconds. Slowly add remaining 1/2 cup oil, or about two tablespoons oil every 10 seconds. The texture should be like mayonnaise. Lastly, add the lemon juice.

Transfer the dressing to a big bowl. Spread the dressing on bottom and the sides of the bowl. Add the romaine lettuce and mix well until the lettuce is coated with the dressing. Transfer to a wooden bowl. Top with croutons and Parmesan cheese.

Note:
You may omit the eggs and oil. Use two cups of mayonnaise instead.

You can top the salad with grilled chicken, shrimp, tinapa, or salmon. You may also top the salad with three 184-grams cans of solid or tuna chunks that have been drained.

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