Ingredients:
  • 4 Heads of Romaine
  • 2 Egg Yolks
  • 1 Garlic Clove
  • 1 tsp Worcestershire Sauce
  • 1/2 cup Parmesan Cheese
  • 2 Lemons
  • 1 Loaf of Crusty Bread
  • Olive or Avocado Oil
Directions:
  • Put the yolks, garlic, Worcestershire, and about 2 tbl of the grated parmesan in a blender; blend on low for about a minute. With the blender still running, add the avocado oil in a slow stream until the dressing looks sufficiently creamy (the more you add, the thicker or creamier it gets). Squeeze the juice of 1 lemon to start, and see if it could take a second lemon.
  • Cut the bread into 1” cubes. Toss with the oil and salt, and roast in a pretty hot oven for about 10 minutes, until the bread is crusty and crunchy.
  • Cut the romaine lengthwise into thirds, then cut those thirds crosswise into ½” pieces. Toss the romaine with the dressing, the remainder of the parmesan, and the croutons, massaging the dressing all over the lettuce with your (clean) hands.
Pro Tip:

For an extra layer of flavor, consider grating some additional parmesan cheese over the finished Caesar salad just before serving. The added parmesan enhances the overall taste and provides a delightful finishing touch.

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