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Fleur de Spring Caesar Salad

INGREDIENTS
1 lemon
1 garlic clove, sliced
2 anchovies
3 tbsp extra virgin olive oil
1 egg yolk
2 tsp dijon mustard
1 head romaine lettuce
¼ cup parmigiano reggiano cheese, grated

 

INSTRUCTIONS
1. Slice lemon in half. Juice one half and slice the other half in wedges and set
aside.
2. Marinate garlic in lemon juice for 15 minutes.
3. In a food processor, add anchovies, oil, egg yolk and mustard and blend until
creamy.
4. Slice lettuce and toss with dressing and cheese.
5. Serve with lemon wedges.

 

TIP
✧ If you have chunk parmigiano reggiano, use a vegetable peeler to peel cheese
into sheets. Crumble over lettuce before serving.