Caesar Salad

By rsberkenbile

Ingredients

• Salad:
• 3 med. heads romaine lettuce, chilled
• 2-3 Tbsp. wine vinegar
• 1 lemon, halved
• 1-2 1-minute coddled eggs
• 6 Tbsp. grated parmesan cheese
• 1/3 c. garlic olive oil
• Dash Worcestershire Sauce
• Salt and pepper, to taste
• Caesar Croutons
• Anchovies (if desired) for garnish
• Garlic Olive Oil:
• 6 garlic cloves
• 1 c. olive oil
• Caesar Croutons:
• Bread sliced in 1" cubes
• Garlic Olive Oil
• Grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

The day before, prepare the oil and croutons. To prepare the oil, slice or press garlic and stir into oil. Let stand overnight. Strain out garlic pieces before using. To prepare the croutons, preheat oven to 225 degrees. On a baking sheet, sprinkle bread cubes with a bit of the garlic oil, and toss. Spread out on baking sheet and bake 2 hours. Sprinkle warm croutons with parmesan, and cool. Store in an air-tight containers. (Leftovers may be stored in the refrigerator.)

For salad, tear lettuce into 2-3" pieces into a chilled salad bowl. Drizzle with 1/3 c. garlic oil, then vinegar. Squeeze lemon over greens. Break up eggs and add to greens. Season with salt, pepper, and Worcestershire. Sprinkle with cheese and 1 c. croutons; toss to combine. If desired, garnish with anchovies. Serve immediately.