Classic Caesar Salad

– recipe courtesy of La Castile, Mississauga

Classic Caesar Salad
Serves 2

At La Castile the Caesar Salad is prepared in the traditional fashion in a hand-carved wood bowl. A wooden bowl helps bring out the salad's flavours.

1⁄2 head romaine lettuce, torn by hand into pieces
1 garlic clove, peeled and cleaned
2 flat anchovy fillets, or to taste, rinsed and drained
1 egg yolk
1-2 tsp (5-10 mL) Dijon mustard
Ground cracked black pepper
2 parts vegetable oil to 1 part olive oil
2-3 drops Worcestershire Sauce
1⁄2 fresh lemon
Dash of Tabasco Sauce
Bacon bites
Garlic croutons (see recipe below)
Parmesan cheese

For Croutons
1 tbsp (15 mL) olive oil
2 slices crusty bread, cut 1⁄2-inch/1 cm thick

Brush olive oil over both sides of bread. Cut into cubes and spread onto baking sheet. Bake in 350°F oven until golden and crisp, stirring once. Let cool.

For Dressing
Place garlic clove in a wooden bowl, mash with fork to form a paste. Add small whole anchovies and blend into the paste while pressing them together until blended. Add egg yolk. Blend well in circular motions, add Dijon mustard. Add ground cracked pepper while slowly whisking the vegetable oil and olive oil into mixture. Be sure to pour oil in steadily while whisking. Once the dressing has thickened, add Worcestershire sauce. Once dressing is combined and thickened together, add Romaine lettuce, toss well. Sprinkle croutons, bacon and Parmesan cheese to your liking and toss gently until salad is combined well. Ready to serve with lemon wedges and a dash of hot sauce if desired.