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A Caesar Salad, martini, and bowl of popcorn is our favorite way to spend a Friday night.
2 egg yolks
3 cloves of garlic, pressed or finely chopped
3 lemons, juiced
1 teaspoon Amora mustard
Freshly ground black pepper
Pinch of fleur de sel
⅓ cup grapeseed oil
¼ cup extra virgin olive oil
2 heads or romaine lettuce, washed, dried and torn into pieces
Heaps of freshly grated Parmigiano Reggiano
The rest of the anchovy jar, for serving
Combine egg yolks, garlic, lemon juice, mustard, and freshly ground black pepper in a large mason jar.
Place the anchovies on a cutting board, sprinkle with fleur de sel, then mash with the back of a large dull knife until a smooth paste forms (this should take 2-3 minutes).
Scoop up anchovy paste with the knife, then place in the mason jar. Place lid on the mason jar, then shake vigorously for at least 30 seconds.
Fill anchovy-y mason jar with grapeseed oil and extra virgin olive oil. Shake again for another 30 seconds, until oil is emulsified. Fill mason jar with croutons, and let sit for 2-3 minutes to soften slightly.
Place washed and dried lettuce into large serving bowl. Pour dressing and croutons over lettuce. Toss to coat. Sprinkle with freshly grated Parmigiano Reggiano and more freshly ground black pepper. Serve with the rest of the anchovies.