Caesar Salad Le Cirque

Directions

1. 1
   In a small saucepan, melt the butter over high heat.
2. 2
   Remove the pan from the heat and, using a spoon, skim off the foam.
3. 3
   Pour the remaining butter into a bowl, leaving behind the whitish milk solids at the bottom; discard the milk solids.
4. 4
   Make the Caesar dressing: In a blender, puree the egg yolk with the vinegar, lemon juice, mustard, Worcestershire sauce, anchovies, garlic and shallot.
5. 5
   With the machine on, slowly add the oil.
6. 6
   Pulse in the cheese.
7. 7
   Season with salt and pepper.
8. 8
   Stack four piles of 5 lettuce leaves and trim to 5- to 6-inch rectangles.
9. 9
   For each salad, arrange a leaf on one side of a plate and, using a pastry brush, spread with the dressing.
10. 10
    Sprinkle with cheese.
11. 11
    Continue layering the lettuce, dressing and cheese, finishing with a sprinkling of cheese.
12. 12
    Garnish with 2 anchovy strips and parsley sprigs.
13. 13
    Using a 4- to 5-inch round pastry cutter, stamp the bread slices into rounds.
14. 14
    Using a 2- to 3-inch round pastry cutter, stamp out a hole in each round.
15. 15
    In a large skillet, heat 1/4 cup of the clarified butter over high heat.
16. 16
    Add the bread rings and cook over medium heat until golden brown on the bottom, about 2 minutes.
17. 17
    Turn the rings, break 1 egg into each, and cook until the egg whites are set but the yolks are still soft, about 3 minutes.
18. 18
    Using a spatula, transfer the egg toasts to paper towels.
19. 19
    Set an egg toast next to the salad and season with flaky salt and pepper.
20. 20
    Serve, passing the remaining dressing separately.