Caesar Salad with homemade mayonnaise – Pareve version

👨‍🍳 Method

For the Salad Dressing

1. 1
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
2. 2
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3. 3
   Add the lemon juice and stir. Taste and adjust the seasoning.
4. 4
   In a small bowl, whisk the mayonnaise, oil, lemon juice, mustard, garlic, anchovies, salt and black pepper until smooth.

   Bowl

   💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.

To assemble

1. 5
   Tear the leaves by hand For large pieces.
2. 6
   Toss the leaves with the dressing and arrange on a serving plate.

   💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
3. 7
   Sprinkle the croutons and cheese on top.
4. 8
   Serve immediately.