Caesar'S Salad

11 ingredients
1 steps

Ingredients

  • 3/4 cup croutons
  • 1 coddled egg
  • 2Ts finely chopped garlic
  • 1 anchovy fillet, mashed
  • Pinch of coarse salt
  • 2EL freshly squeezed lemon juice
  • 3 drops Worcestershire sauce
  • 6EL extra-virgin olive oil
  • 4EL(1/4 cup)freshly grated Parmigiano Reggiano cheese
  • 1 head Romaine lettuce
  • Ground black pepper to taste

Directions

  1. 1
    ["To make croutons: Preheat oven to 375 degrees F. Trim the crust from day-old peasant-style bread (Italian or French bread) and dice into 3/4-inch cubes. Toss with enough olive oil to coat, but not drench. Sprinkle lightly with salt and spread out on a rimmed baking sheet. Bake approximately 10 to 15 minutes or until just golden brown. Remove from oven and completely cool croutons.", "", "To coddle egg: Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.", "", "To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to \"cook\"" the eggs). Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined

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