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Caesar Salad

Yield:  4 servings
Prep Time: 5 minutes



  1. Crack the egg and separate the yolk from the white.
  2. Discard the egg white. Put the egg yolk in a blender, turn on high speed and pour in the garlic infused olive oil in a slow steady stream.
  3. Turn the speed to low and add the lemon juice and Worcestershire sauce. Season with salt and pepper, to taste.
  4. Buzz once and pour the mixture into a large salad bowl.
  5. Put the ice cold romaine on top of the dressing and toss. Enjoy!