Classic Caesar Salad

By á-2144

Ingredients

• 7 tablespoons extra virgin olive oil
• 4 to 6 cloves of garlic, peeled and sliced
• 2 cups croutons, made from firm textured bread
• 3 romaine hearts
• 1/2 teaspoon coarse salt
• freshly ground black pepper
• juice from 1 lemon
• 2 large pasteurized egg yolks
• 2 teaspoons worcestershire sauce
• 1/2 cup freshly grated parmigiano reggiano cheese

Preparation

Step 1

Combine oo and garlic in a small bowl; cover tightly and let stand 30 minutes to 1 hour.

preheat oven to 325F. Toss croutons with 3 tbsp garlic oil to coat. Spread in a spingle layer in a shallow baking pan. Bake about 10 minutes or just until the edes begin to color. Set aside to cool.

Carefully separate leaves of the romaine hearts; place in a large salad bowl. Drizzle lettuce with 2 tbsp garlic oil, salt, and pepper, toss well. Add another 2 tbsp garlic oil, lemon juice, yolks and worcetershire; toss gently. Sprinkle with cheese and croutons. Encourage guests to pick up leaves with their fingers. Serves 6.