hot tom's caesar salad
A caesar salad for those of us that don't want to skimp on flavor.
Ingredients
2 cloves garlic
3 large egg yolks
1 tsp. Dijon mustard
1 medium lemon
2 tbsp. olive oil
½ cup vegetable oil
2 tbsp. finely grated Parmesan cheese
Freshly ground black pepper
Directions
Make an anchovy-garlic paste. Drain 1 (2 oz.) can of oil-packed anchovy fillets. Mince the anchovies and 2 garlic cloves together until the mixture is mostly smooth and the garlic is almost paste-like, about 3 minutes.
Whisk the egg yolks. Place 3 large egg yolks in a medium bowl and whisk until smooth.
Add the Dijon mustard and whisk until combined.
Add the anchovy-garlic paste and whisk until combined.
Whisk in the lemon juice. Juice 1 medium lemon until you have 2 tbsp. juice. While whisking, pour the lemon juice into the bowl and whisk until smooth.
Whisk in the olive oil. While whisking, slowly pour in 2 tbsp. olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil. While whisking continuously, slowly pour in ½ cup vegetable oil. Once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve. Add 2 tbsp. finely grated Parmesan cheese and whisk to combine. Taste and season with freshly ground black pepper as needed.
Toss over chopped romaine. Top with Parmesan bread crumbs and Parmesan and drizzle Hot Tom over before serving!
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