Caesar Salad

Ingredients

For the Croutons:

2 large garlic cloves, pressed or minced
Pinch of salt
3 tablespoons virgin olive oil
2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)

For the Salad

2 medium heads of romaine lettuce, outer leaves removed
1/3 cup Parmesan cheese, freshly grated

For the Salad Dressing:

1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 medium garlic clove, pressed or minced
1 pinch salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons anchovy paste or 2 flat anchovies, minced
1 teaspoon capers
1 teaspoon Dijon mustard
1/3 cup virgin olive oil

Directions

Croutons

Preheat oven to 350 degrees. Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

Salad Dressing

Bring a pot of water to boil, add egg and cook for 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients.

Whisk until smooth. Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth.

Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

Salad

Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.