The Kitchn: How to make the ultimate Caesar salad
By Meghan Splawn
on
3 large egg yolks
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 cup vegetable oil
2 tablespoons finely grated Parmesan cheese
Freshly ground black pepper
For the salad:
3 medium hearts Romaine lettuce (about 1 1/2 pounds total)
4 ounces Parmesan cheese, shaved with a vegetable peeler
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