Ceaser Salad

A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper.

Preparation Time: 15 mins                    Cooking Time: 5 min
Makes 4 servings



INGREDIENTS
For the Croutons:

• Salt to taste


• 3 tablespoons virgin olive oil


• 2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)


• 1 teaspoon Worcestershire sauce


• 3 tablespoons fresh lemon juice


• 1 medium garlic clove, crushed


• 1/2 teaspoon freshly ground pepper


• 1 1/2 teaspoons anchovy paste or 4 flat anchovies (optional)


• 1 teaspoon capers


• 1 teaspoon Dijon mustard


• 1/3 cup virgin olive oil


• 2 medium heads of romaine lettuce -- outer leaves removed


• 1/3 cup Parmesan cheese -- grated

Method
Preparing the croutons -

1. Preheat oven to 350 degrees.


2. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press.


3. Slice up the baguette and cut them into 1/2 inch cubes.

Preparing the salad -

1. Crush the garlic.


2. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth.


3. Grate the Parmesan cheese.

Croutons -

1. Combine garlic, oil, salt, and bread cubes in a bowl.


2. Mix until cubes are coated evenly.


3. Spread the coated cubes onto a baking sheet and bake until the croutons are golden for about 10 minutes.

To make the salad -

1. Bring a pot of boiling water to boil,add egg and cook for just 1 minute ....no more. This is coddling the egg.


2. Remove from heat and let it cool off.


3. Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl.


4. Crack egg and add to these ingredients. Whisk until smooth.


5. Slowly add the oil in a steady stream while constantly whisking again until smooth to emulsify.

TO SERVE

1. Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one).


2. Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again.


3. Serve on chilled plates.