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Caesar Salad
Ingredients:
Garlic Croutons (or buy them)
2 large cloves garlic , peeled and pressed through a garlic press
1/4 teaspoon table salt
3 tablespoons extra-virgin olive oil
2 cups 1/2-inch white bread cubes (from a baguette or country loaf)
Caesar Salad
1 large egg
3 tablespoons lemon juice from 1 medium lemon
1 teaspoon Worcestershire sauce
1/4 teaspoon table salt
8 grindings ground black pepper
1 small clove garlic , pressed (1/4 teaspoon)
1 1/2 teaspoons anchovy paste (or 4 flat anchovy fillets, minced)
1/3 cup extra-virgin olive oil
2medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)
1/3cup grated Parmesan cheese
Instructions
1. For the croutons: Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl;
set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly
onto bread; toss to coat. Bake until golden, about 12 minutes. Cool on baking sheet to room temperature. (Croutons can be stored
in airtight container for up to 1 day.)
2. For the dressing: Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds
. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except
oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings.
(Dressing may refrigerate in airtight container for 1 day; shake before using.)
3. Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining
dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.
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