Caesar Salad

Name: Caesar Salad
Ingredients: 2 egg yolks; 1 clove garlic quartered; 1 anchovy fillet chopped; 1 tablespoon lemon juice; 1 tablespoon worcestershire sauce; 2 teaspoons dijon mustard; 1/2 cup olive oil; 1 baguette small, 6 oz, cut into 1/2-inch chunks; 1/4 cup olive oil; 1 clove garlic crushed; 4 slices thick cut bacon; 1 head romaine lettuce trimmed and chopped coarsely; 3 green onions sliced thinly; 1 cup shaved Parmesan cheese; 4 hard boiled eggs quartered

15 ingredients

6 steps

Ingredients

2 egg yolks
1 clove garlic quartered
1 anchovy fillet chopped
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
2 teaspoons dijon mustard
1/2 cup olive oil
1 baguette small, 6 oz, cut into 1/2-inch chunks
1/4 cup olive oil
1 clove garlic crushed
4 slices thick cut bacon
1 head romaine lettuce trimmed and chopped coarsely
3 green onions sliced thinly
1 cup shaved Parmesan cheese
4 hard boiled eggs quartered

Directions

1

Preheat the oven to 350°F.
2

For the dressing, blend or process the egg yolks, garlic, anchovy, lemon juice, Worcestershire sauce and mustard until smooth. With the motor operating, gradually add the oil in a thin, steady stream, processing until the mixture thickens. Stir in about 1 tbsp warm water to make the dressing pourable.
3

For the croutons, toss the bread with the oil and garlic in a large bowl. Place the bread on a baking pan. Bake about 5 mins until the croutons are brown.
4

Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels. Coarsely chop the bacon.
5

Combine the lettuce, and 1/2 each of the croutons, bacon, green onions, Parmesan cheese and dressing in large bowl.
6

Divide the salad among serving bowls. Top with eggs and the remaining ingredients. Drizzle with the remaining dressing and serve.