Caesar Salad

By sadams1001

Ingredients

• For the Croutons:
• 6 slices Italian or French bread, cut into (1/2 inch thick) bite sized cubes
• ¼ cup extra virgin olive oil
• For the Salad:
• 1 large egg
• 1 large garlic clove, very finely chopped (I use 2)
• 4 anchovy fillets, drained and chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper
• ½ cup freshly grated Parmigiano-Reggiano
• 1/3 cup extra virgin olive oil
• 1 head romaine lettuce (about 1¼ pounds), washed, dried and torn into bite sized pieces

Details

Servings 6

Preparation

Step 1

The make the croutons, preheat the oven to 325o F. Spread the bread cubes in a single layer on a large shallow roasting pan. Drizzle with the olive oil and toss well. Bake, stirring occasionally, until the bread is toasted and golden brown, about 20 minutes. Set aside.

To make the salad dressing, place the egg in a saucepan and cover with cold water. Bring the water to a boil over medium heat. Cook for 1½ minutes. Drain the egg and cool under running water. Peel. In a large bowl, combine the garlic and anchovies. Mash them together into a paste. Beat in the egg, lemon juice, Worcestershire, and salt and pepper to taste. Gradually beat in the cheese and olive oil. Taste for seasoning.

Toss the lettuce with the dressing. Sprinkle with the croutons. Toss again and taste for seasoning. Serve immediately.