Caesar Salad

Directions

1. 1
   Combine anchovies, black pepper, and olive oil in a blender.
2. 2
   Puree about 5 minutes until very smooth.
3. 3
   Measure and reserve one third cup for use with croutons.
4. 4
   Bring a small saucepan of water to a boil.
5. 5
   Place a refrigerated egg on a slotted spoon and into boiling water.
6. 6
   Cook 1 1/2 minutes, remove, and reserve.
7. 7
   Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture.
8. 8
   Crack open egg and spoon (including the parts that are uncooked) into mixture.
9. 9
   Whisk until well combined.
10. 10
    The dressing may be refrigerated at this stage.
11. 11
    Combine reserved anchovy mixture with diced bread in a bowl and toss to coat.
12. 12
    Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, until golden and crisp.
13. 13
    Wash and dry lettuce and break into bite-sized pieces.
14. 14
    Place in a salad bowl along with dressing and grated Parmesan cheese and toss well.
15. 15
    Add toasted croutons, toss again, and serve.