| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 clove garlic, smashed with a pinch of salt and a little olive oil
- 4 anchovy fillets
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 lemons, juiced
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Freshly ground black pepper
- 2 heads romaine lettuce
Instructions
- Make the dressing: Smear the garlic paste over the inside of the salad bowl. 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.)
- Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 249 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 55 mg |
| Sodium | 232 mg |
Reviews
Too much lemon taste
Good base recipe. I used the 2:1 ratio with 1/4c. Lemon juice to 1/2c. Olive oil. I used 2 garlic cloves and 6 anchovies fillets. Pour the oil from the fillets into the olive oil to get more of the anchovy flavor. This comes out way better when you add it to the romaine. I also added just a touch of Worcester sauce to the recipe
watch the video instead.
Cut the lemon in half and it’s perfect every time.
Way to. Ugh lemon juice.
Too lemony… not good
Tyler’s team needs to review this recipe. My wife the baker and scientist followed it to the letter it was atrocious. Way too much lemon. An experienced cook would look at that recipe and say he meant 2 table spoons of lemon juice not two lemons. But a baker would ruin a salad following the recipe. Do better Tyler.
As good as the Cesar salad we had in Tijuana at the restaurant it originated in.
This was my first time making this dressing. I didn’t use any water. Next time around I well try using anchovy paste. I just read a review and someone used the paste instead and I just love that idea. I enjoyed making this recipe. So delicious.
salad it was delicious.
It was a hit