Elite Recipes: The Best of Lolo Dad’s
Romaine Caesar Salad
- 3 pcs. egg yolks
- 270 ml. corn oil
- 90 ml. olive oil
- 10 g. garlic (chopped)
- juice of 1 lemon
- 20 ml. anchovy local (sautéed in Garlic and strained)
- 180 g. cheese (parmesan)
- 200 g. (crispy) bacon
- 3 heads lettuce romaine, (medium size)
- 2 pcs. soft boiled egg (whole)
- 4 pcs. baguette french (thinly sliced)
- (cured) ham, (optional )
- Whisk egg yolks and white wine together in a metal bowl until the mixture is thickened enough and has doubled in volume.
- Place the bowl over a saucepan containing barely simmering water or use a double boiler. The water should not touch the bottom of the bowl.
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will curdle.
- Remove from heat then slowly drizzle the oil mixture and continue to whisk until the sauce is thickened. If the sauce gets too thick, whisk in a few drops of warm water to adjust the consistency.
- Add in garlic, lemon juice, local anchovy and half of the amount of parmesan cheese.
- Arrange the bacon on a metal tray and cook it in the oven until it gets brown and crispy, then set aside.
- Cut the romaine lettuce into quarters, then clean in running water, trim and drain.
- In boiling water, add whole eggs and cook for 7 minutes.
- Transfer to ice water and let it sit for a few minutes, then peel.
