A lot of restaurants used to make a big show of preparing this salad in front of customers at the table. Today, table-prepared Caesar salads are rare, but a fresh home-made dressing is still a must.
All of the ingredients should be at room temperature to facilitate the emulsion. In a deep bowl, whisk the egg yolk, lemon juice and mustard until well blended. Pour in the oil very slowly while continuing to whisk. Once you have a nice emulsion, add the rest of the dressing ingredients and mix until combined.
Wash, dry and cut the lettuce. Gently combine the lettuce with the dressing then transfer the dressed lettuce to a serving platter or bowl. Top with the croutons, capers and extra parmesan.
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