Caesar salad, courtesy of Tommy Gallo of Gallo's Kitchen and Bar.
In a food processor, add the following:
-3 cloves garlic
-1 oz. flat anchovies, rinsed
-1 cup extra virgin olive oil
-Blend for 1 minute. Pour contents into a very fine strainer and push through with a rubber spatula into a small mixing bowl. Discard the remaining solids left in the strainer.
To the strained liquid, add the following and whisk until blended:
-1 TB Dijon mustard
-2 TB lemon juice
-1 TB red wine vinegar
-Add black pepper to taste
For the base of the salad, use romaine lettuce when possible.
For one small salad, add 2 oz. of the dressing and 1 TB fresh grated Parmigiano-Reggiano cheese.
Toss until thoroughly mixed.