Gluten Free Caesar Salad

Ingredients

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Lemon juice

  Canned or bottled

  1 tbsp or 15g

• Anchovy

  Fish, european, canned in oil, drained solids

  2 anchovies or 8g

• Worcestershire sauce

  1 tsp or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Canola oil

  ⅓ cup or 73g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Iceberg (includes crisphead types), raw

  2 head, medium or 1.08kg

Directions

1. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms.
2. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup extra virgin olive oil. Season to taste generously with salt and pepper.
3. To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once coated, add half of remaining cheese. Transfer to salad bowl and sprinkle with remaining cheese.

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