Gluten Free Caesar Salad

Ingredients

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Lemon juice

  Raw

  1 tbsp or 15g

• Anchovy

  Fish, european, canned in oil, drained solids

  2 anchovies or 8g

• Worcestershire sauce

  1 tsp or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Canola oil

  ⅓ cup or 73g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Romaine or cos, raw

  2 head or 1.25kg

Directions

1. In a cup or food processor, combine egg yolk, lemon juice, anchovies, Worcestershire sauce, minced garlic, and 1/4 cup Parmesan cheese. With the blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms.
2. Transfer the mixture to a medium bowl. While whisking constantly, slowly drizzle in the remaining 1/4 cup olive oil. Season generously with salt and pepper to taste.
3. To serve, toss the lettuce with a few tablespoons of dressing, adding more if desired. Once coated, add half of the remaining cheese. Transfer to a salad bowl and sprinkle with the remaining cheese.