Advertisement
1
Easy
20 min
Published 2013
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.