Caesar Salad

Directions

1. 1
   Preheat the oven to 250F.
2. 2
   In a small bowl, mash 2 of the garlic cloves in 3 tablespoons of the olive oil.
3. 3
   Baste the diced bread with the oil and garlic mixture, and place the cubes in a shallow baking pan.
4. 4
   Bake, basting two more times, until the croutons are crisp, 8 to 12 minutes.
5. 5
   Meanwhile, separate the lettuce leaves, rinse them gently, shake them dry, and refrigerate in a plastic bag until ready to serve.
6. 6
   Mash the remaining 2 garlic cloves, and combine them with 1/4 teaspoon of the salt and 3 tablespoons of the olive oil in a mini processor or a mortar.
7. 7
   Process to a puree, and then strain.
8. 8
   Place the strained garlic oil in a saute pan over medium heat.
9. 9
   Add the croutons, heat briefly, and toss.
10. 10
    Then turn them into a serving bowl and set aside.
11. 11
    Bring a small pot of water to a boil, add the eggs, and boil for exactly 1 minute.
12. 12
    Remove the eggs from the water.
13. 13
    Place the letttuce leaves in a very large bowl, and pour 4 tablespoons of the olive oil over them.
14. 14
    Stir with large motions to coat.
15. 15
    Sprinkle the lettuce with the remaining 1/4 teaspoon salt, 8 grindings of black pepper, and the remaining 2 tablespoons olive oil.
16. 16
    Toss again, and add the lemon juice and Worcestershire sauce.
17. 17
    Break the eggs into the salad, toss, and add the Parmigiano-Reggiano.
18. 18
    Toss again and top with the croutons.
19. 19
    Serve on chilled plates.