Caesar Salad (AI Generated)

Ingredients

Dressing

• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1 clove garlic
• Pinch of salt
• 2 egg yolks
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ cup olive oil
• ½ cup finely grated Parmesan
• Black pepper

Salad

• 2 heads romaine, chopped into bite-size pieces
• Croutons (store-bought or see below)
• More shaved Parmesan

Quick Croutons

• 3 cups cubed crusty bread
• 2 tbsp olive oil
• Pinch of salt and garlic powder

Instructions

Dressing

1. On a cutting board, mince anchovy and garlic together. Add a pinch of salt and mash into a paste with the flat of your knife.
2. Transfer to a bowl. Whisk in egg yolks, lemon juice, and Dijon.
3. Drizzle in olive oil slowly while whisking constantly until emulsified.
4. Stir in grated Parmesan and pepper. Taste — adjust salt, lemon, pepper.

Croutons (if making)

1. Toss bread cubes with olive oil, salt, garlic powder.
2. Spread on sheet pan, bake at 400°F for 8–10 minutes until golden and crunchy.

Assemble

1. Toss romaine with dressing — start with less than you think, add more.
2. Top with croutons and shaved Parmesan.

Notes

• If raw egg yolks freak you out, use mayo as the base instead (2 tbsp mayo, skip the yolks and the slow oil drizzle).
• The anchovy doesn’t make it taste fishy. It makes it taste like Caesar. If you skip it, you’re making a lemon vinaigrette on lettuce.