White Bean Caesar Salad

1. For the dressing: Allow eggs to come to room temperature. You can speed up the process by placing them in a small bowl of tepid water.

2. Separate 1/2 of the eggs, setting the whites aside for another use.

3. In your food processor with s-blade attached, blend the egg and egg yolk, mustard, salt, garlic, and lemon juice until well combined.

4. Using the drizzle feature or pouring very slowing, add the oils drop by drop.

5. You are making mayonnaise, and it will begin to emulsify into a thick sauce. If it doesn’t, don’t worry. It will still taste great.

6. When desired consistency is reached, add capers with a splash of brine and blend until smooth.

7. For the salad: Rinse lettuce well, and tear into bite-sized pieces. Drain and rinse white beans, if necessary.

8. Toss lettuce and white beans with dressing, to taste. Refrigerate any extra dressing for another use.

9. Top with pepper.