The Seacrest Caesar Salad

6 anchovy fillets packed in oil, drained or anchovy paste

1 small garlic clove

2 large egg yolks

2 TBSP. fresh lemon juice

3/4 tsp. Dijon Mustard
1/2 C. extra virgin olive oil
3 TBSP. finely grated Parmesan
Freshly ground pepper

2 Cups sour dough bread cubes (for croutons)

2 TBSP olive oil

3 Romaine hearts, leaves separated

Extra Parmesan for serving

The Dressing

Chop together anchovy fillets, garlic. Use the side of a knife blade to mash into paste

or use anchovy paste; scrape into salad bowl.

Whisk in egg yolks, 2 Tbsp. lemon juice and mustard

Slowly wish in olive oil until dressy is thick

Whisk in Parmesan, season with salt & pepper & more lemon juice if desired

Add the torn lettuce, gently toss and add croutons and Parmesan