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.