English Muffin Caesar Salad

In a large heavy skillet, heat 2 tablespoons of the oil over medium high heat until hot, the toast the English muffins in the oil, turning once, until golden, 3 to 4 minutes. Let the English muffins cool to warm, then rub the cut sides of the bread with the garlic clove.

In a large bowl, whisk together the lemon juice, yolk, anchovy paste, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in the remaining 2 tablespoons oil until emulsified. Toss the dressing with the lettuce then toss with the English muffin cubes and the cheese. Serve.