Tableside Caesar Salad

Vegetarian, Weeknight

Source:

Ingredients

Two heads of romaine hearts (6 0z) 1.5” cut 1 oz. Grated

Parmesan Reggiano Cheese 3/4 oz. Grated Pecorino

Romano Cheese 1/2 oz. Croutons

2 Lemon Halves, coted

1 tsp. Minced Garlic

1 1/2 oz. Extra Virgin Olive Oil

1/2 oz. Anchovies, diced

1/8 oz. Worcestershire (Lee & Perrins)

1/4 Tbsp. Cracked Black Pepper

1 (Pasteurized) Egg*

1 tsp. Dijon Mustard (Grey Poupon)

Directions

Rinse and cut Romaine lettuce and dry completely.

In a wood bowl, emulsify freshly cracked black pepper, anchovies, garlic and Dijon mustard using two forks.

When a nice paste has formed, add Worcestershire and stir.

Add yolk from pasteurized egg and stir.

Add lemon juice, olive oil and stir together.

Add the dried lettuce, Pecorino Romano cheese, and croutons to bowl and toss.

Prepare salad plates by rubbing lemon halves on the bottom of the plates and add cracked pepper. Place salad on

plates.

Top with Parmesan Reggiano cheese. Serve immediately.