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Peacock Alley Caesar Salad




Source of Recipe


Conrad Gallagher, Dublin, Ireland


List of Ingredients




3 heads Romaine lettuce
3 tablespoons parmesan cheese, grated
Croutons
Dressing:
1/2 cup olive oil
2 tablespoons balsamic vinegar
1 egg yolk (optional)
2 cloves garlic, peeled
1 shallot, peeled and chopped
1 teaspoon fresh chopped basil
2 tablespoons Parmesan cheese, grated
2 tinned anchovies, chopped
salt and pepper
2 tablespoons warm water



Recipe



To make the dressing, place all ingredients in food processor and process until smooth. Refrigerate and mix well before serving.

For salad, discard outer leaves of Romaine lettuce and just use the tender inner leaves. Roughly chop leaves and toss in the dressing. Add extra parmesan cheese. Season with freshly ground pepper and pile the leaves high onto the plate. Garnish with parmesan shavings. Serve immediately

Serves 4-6.