Caesar Salad

Name: Caesar Salad
Ingredients: 2 eggs; 23 cup extra-virgin olive oil; 2 large cloves of garlic, finely chopped; 1 teaspoon dry mustard; 3 tablespoons lemon juice; Coarse salt or kosher salt; Freshly ground black pepper; 4 slices day old bread, cut into 1/2-inch cubes; 2 small heads romaine lettuce (a mixture of red and green, if available), trimmed, large leaves discarded; 4 anchovies, rinsed, dried and finely minced; 1/4 cup freshly grated Parmesan cheese

11 ingredients

14 steps

Ingredients

2 eggs
23 cup extra-virgin olive oil
2 large cloves of garlic, finely chopped
1 teaspoon dry mustard
3 tablespoons lemon juice
Coarse salt or kosher salt
Freshly ground black pepper
4 slices day old bread, cut into 1/2-inch cubes
2 small heads romaine lettuce (a mixture of red and green, if available), trimmed, large leaves discarded
4 anchovies, rinsed, dried and finely minced
1/4 cup freshly grated Parmesan cheese

Directions

1

Fill a small pan with water and bring it to a boil.
2

Add the eggs and coddle for about 45 seconds.
3

Remove from the water.
4

In a bowl, whisk together olive oil, garlic and dry mustard.
5

Crack the eggs into the olive oil and whisk.
6

Add the lemon juice and season to taste with salt and pepper.
7

Set aside.
8

Preheat the oven to 300 degrees.
9

Toast the bread cubes on a baking sheet in the oven for 15 to 20 minutes; they should not brown.
10

Tear lettuce into a large bowl.
11

Add anchovies, Parmesan, croutons and half the dressing.
12

Toss until leaves are generously coated.
13

Taste, adding more dressing, anchovies or salt if needed.
14

Place a handful on each of four plates.