caesar salad

Having suffered the disappointment of iceberg, bottled dressing, and boxed croutons one too many times, I rarely order Caesar salad at restaurants or cafés.

At home, I make several versions of Caesar dressing (some are healthier than others); this is the one I make most often. I love its perfect balance of sharpness, tartness, and garlic.

1 egg (at your own risk)
1/2 cup grated parmesan
1/4 cup lemon juice
1-2 garlic cloves
1 t worchestershire (I use vegetarian)
1/2 t salt
1/2 t pepper
scant 1/2 cup olive oil

Add everything except the olive oil to the jar of a blender and blend to combine. Set the blender to low and add the olive oil in a slow, steady stream. Continue blending until the oil emulsifies and the dressing is thick and creamy.

Transfer it to a tightly sealed container (I like Mason Jars) and refrigerate for at least a couple of hours before serving. Let it stand at room temperature for 10 - 15 minutes before tossing with romaine and croutons, and sprinkling with more parmesan.

By the time I departed Copenhagen yesterday, I could not wait to have this salad! It's the first thing made when I got home :)