Arugula is usually my go-to green of choice for salads but in the summer, I often opt for the crisp, crunch of romaine when we’re going through yet another heat wave in this oppressive New York City summer.
I love caesar salad but I don’t usually order it at restaurants because I hate store-bought mayonnaise. I’m often afraid that while some places advertise a ‘house-made aioli’, they’re really just adding some lemon juice and garlic to Hellman’s. Instead, I like to make it at home with a basic egg yolk (or two), oil, lemon juice, anchovies, garlic and parmesan cheese. The dressing is pretty easy to make and if you don’t want to add anything else to the salad, it doesn’t even require any cooking or turning on your oven. Chicken and croutons are of course options and with a dressing this bold and flavorful, you don’t really need much else.
2 egg yolks
300 mL (1 1/3 C.) Canola Oil
1 Tbsp. Lemon Juice
4 Anchovies, minced
2 Garlic cloves, minced
1/4 C. Parmigiano Reggiano, grated
Salt and Pepper to taste
1. Whisk the egg yolks together then add oil, drop by drop, whisking continuously until an emulsion forms. Then, continue to add the oil in a slow steady stream, still whisking continuously to keep it emulsified. Whisk in lemon juice and then stir in anchovies, garlic, cheese and salt and pepper.
The more oil you add, the thicker the mayonnaise will get so if you need to thin it out a little you can add a bit more lemon juice or a couple drops of water. If you want it to be thicker, just add more oil.
2. Add dressing to chopped romaine. Season with salt and pepper and extra cheese, if desired.