THE ULTIMATE CAESAR SALAD
Recipe courtesy Tyler Florence
Yield: serves 4
Time: 15 minutes
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
1 bunch hydroponic watercress
1/4 French baguette, cut into thin slices and toasted
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add watercress and toss together. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and croutons. Toss the salad well and serve immediately.