Who doesn't love a caesar salad???? I love love love caesar salad, especially on a hot hot day. A lot of people tend to stay away from it, because it can be loaded with fat (specifically the dressing), but let me tell you there are ways you can cut the fat in half!
Ingredients: 1-2 T. Anchovy paste (you really need this, so please don't omit. You won't even know it's there, I promise!) 2 garlic cloves, smashed and peeled 3 T. Dijon mustard 1/4 c. champagne vinegar 1 large egg 1/2 c. sunflower, peanut, or grapeseed oil 1/4 c. fresh lemon juice 1 oz. chunk of Pecorino Romano, finely grated 2 heads Romaine Favorite croutons More Pecorino Romano to garnish Sea salt Directions: Put the anchovy paste and garlic in a small food processor and pulse to a paste. Add the mustard, lemon juice and vinegar, crack the egg and blend until the mixture is smooth and creamy. With the processor running, gradually drizzle in the oil in a steady stream. Lastly, add the Pecorino Romano and blend till it's combined. Pour the mixture into a bowl, cover with plastic wrap and pop into the fridge so it can set. Roughly chop the Romaine letucce and place in a large mixing bowl. Pour 1/2 c. of the dressing and toss. Add the croutons and add in a little bit more dressing. I just like to lightly coat it. Garnish with a few grates of Pecorino Romano and freshly grate black pepper.