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

  8 tbsp or 40g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• 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 half of the Parmesan cheese. With the blender or processor running, slowly drizzle in half of the olive oil until a smooth emulsion forms.
2. Transfer the mixture to a medium bowl. While whisking constantly, slowly drizzle in the remaining olive oil. Season generously with salt and pepper to taste.
3. To serve, toss the lettuce with dressing to coat well. Add half of the remaining cheese, toss, transfer to a salad bowl, and sprinkle with the remaining cheese.