Mater Chef Caesar salad
Caesar salad is delicious and can successfully be combined with such accompaniments as grilled chicken, steak, and shrimp. Here's the recipe I use.
salt and black pepper
olive oil, extra-virgin
hard boiled, and halved
homemade or store-bought
plus extra for sprinkling
Using a whisk or food processor, mix the egg yolk, garlic, mustard, salt, black pepper, lemon juice, and anchovies if needed.
After they are thoroughly mixed, slowly drizzle in the olive oil, and I mean slowly.
You are making an emulsion and if you pour the oil in too quickly it will not form properly. (An emulsion is a mixture of fat and a water based liquid.)
Pour a thin stream with either the food processor or your arm in constant motion.
As it forms you can pour it faster.
Combine only about three quarters of the dressing with the lettuce and red onion at first, adding the rest if necessary.
Add the cheese and toss to combined. Divide the salad among serving plates.
Top hard boiled egg halves, croutons and sprinkle a bit parmesan cheese.