<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> <html><head><meta content="paprikarecipe"><style type="text/css"> body { font-family: HelveticaNeue, sans-serif; font-size: 15.0px; } .fn { font-size: 19.0px; font-family: Futura, Helvetica, sans-serif; font-weight: normal; margin:0; padding:0; } .categories { color: #605D5D; font-size: 13.0px; font-family:Helvetica; font-style: italic; padding:0 0 4px 0; margin:0; } .rating { padding:0px; margin:0px; color: #7c0000; font-size: 13.0px; } .instructions { margin:0; padding: 0 0 0 0; font-size:15.0px; } .ingredientsbox { margin: 0 0 0 0; padding: 0px 0 0 0; clear:left; } .ingredients { list-style-type: none; margin:0 0 0 0; padding: 0 30px 10px 0; } .ingredient { padding-bottom: 7px; font-size: 15.0px; } .ingredient:last-child { border-bottom:none; } .photo { float:left; padding-right:12px; width: 90.0px; height: 90.0px; } .infobox { padding-bottom: 4px; clear:both; width:100%; display:block; } .recipe_info { font-size: 13.0px; padding: 4px 0 0 0; margin:0; } .recipe_info b { text-transform:lowercase; } .subhead { color:#7c0000; font-size: 13.0px; font-weight:bold; text-transform:uppercase; } .clear { clear:both; } </style></head><body class="hrecipe"><div class="infobox"><a href="http://www.bonappetit.com/wp-content/uploads/2013/04/classic-caesar-salad-940.jpg"><img src="images/9634EB17-5B10-4BDD-88C9-7614C40A45FC-427-0000005FA6A9CDB0.jpg" class="photo"></a><h1 class="fn">Classic Caesar Salad</h1> <p class="categories">USA</p> <p class="recipe_info"> <b>Makes </b><span class="yield">6</span> <b> " Source </b><a class="source" href="http://www.bonappetit.com/recipe/classic-caesar-salad">Bonappetit.com</a></p> </div><div class="ing_dir_box clear" style="padding-top: 10px;"> <div class="ingredientsbox"> <h3 class="subhead" style="padding-top: 0px; margin-top: 0px;">Ingredients</h3> <ul class="ingredients"> <li class="ingredient">6 anchovy fillets packed in oil,&nbsp;&nbsp;</li> <li class="ingredient">1 small garlic clove, <br> </li> <li class="ingredient">a pinch of kosher salt. <br> </li> <li class="ingredient">2 large egg yolks, <br> </li> <li class="ingredient">2 tablespoons fresh lemon juice, <br> </li> <li class="ingredient">3/4 teaspoon Dijon mustard,</li> <li class="ingredient">1/2 cup olive oil</li> <li class="ingredient">Parmesan cheese<br> </li> </ul> </div> <h3 class="subhead" style="margin-top: 0pt; padding-top: 0pt;">Directions</h3> <span class="instructions"> <p>Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe:</p><p>Chop together anchovy fillets packed in oil, garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks*, lemon juice, and Dijon mustard. Adding drop by drop to start, gradually whisk in olive oil. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.</p><p>Make your own croutons if you wish. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.</p><p>Use whole leaves from 3 romaine hearts to feed 6 people. <br> </p><p>Top off with the shaved Parmesan.</p> </span> <div class="nutrition"> <p><br> </p> </div> </div> </body></html>