caesar salad
8 servings
Roll in spinach tortillas for chicken Caesar wraps.
| [DRESSING] | |
| 1 | egg yolk |
| 2 teaspoons | Dijon mustard |
| 2 cloves | garlic |
| 1 tin | anchovy fillets |
| ½ cup | lemon juice |
| 2 teaspoons | kosher salt |
| ½ teaspoon | ground black pepper |
| 1 cup | extra virgin olive oil |
| [SALAD] | |
| 1 pound | Romaine lettuce |
| 1 cup | grated Parmesan cheese |
| 1 pound | bacon, cooked, broken into pieces |
| 8 ounces | garlic croutons |
| 2 pints | cherry tomatoes, roasted |
| 2 pounds | lemon chicken breasts |
- Mix egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper in blender.
- Gradually blend in olive oil.
- Toss salad ingredients with dressing to moisten.