Scratch Made Caesar Salad with Seared Ahi
Summary
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Ingredients
1
egg yolk, pasteurized 1
garlic clove, germ removed, chopped 1⁄2 teaspoon
dijon mustard 1
pinch of salt 1
pinch ground black pepper 1
dash of Tabasco sauce 1
dash of worcestershire sauce 1⁄2
lemon, juice only 1⁄2 cup
olive oil 1
small romaine heart (cut into 1 inch pieces) 1⁄2 cup
croutons 1⁄4 cup
fresh grated parmesan 4 ounces
seared ahi ( cut into slices)Instructions
- In a large salad bowl, add in the yolk, garlic, dijon mustard, anchovy, salt, pepper, tabasco and worcestershire sauce and lemon. Whisk with a fork.
- While whisking, slowly add in the olive oil in a thin stream. You will see it emulsify into the egg mixture. Continue to slowly add in the oil until it is incorporated.
- Season with salt and pepper. You may adjust the consistency with more lemon juice or water.
- Add in the romaine and using a fork and spoon, toss to dress.
- Place the salad on plates or a serving platter.
- Garnish with the croutons and cheese.
- Arrange the Ahi slices over the salad. Serve.
Note: You may make the dressing on it's own in larger batches and use as needed. Dressing will keep 1 week refrigerated. For ease, you may also make the dressing in a food processor.
