Steak Ceasar Salad

Ingredients:

• 2 cloves garlic, smashed with a pinch of salt and a little olive oil
• 1 anchovy fillet
• 1 egg yolk
• 1/2 tablespoon Dijon mustard
• 1/2 lemon, juiced
• 1-2 dashes Worcestershire sauce
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly grated or shredded Parmesan, plus extra for garnish
• Freshly ground black pepper
• 1 head romaine lettuce, chopped
• 1 ribeye steak, cooked and sliced thin

Method:

To make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolk, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

To assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the sliced steak and some extra Parmesan and toss the salad well. Serve immediately.

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