Ingredients:
2 ea. Hearts of Romaine lettuce
1 ea. whole egg
1/2 cup olive oil
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
5 large cloves garlic, finely minced
3 ea. Anchovies filets
½ fresh squeezed lemon
2 Tbsp red wine vinegar
to taste Reggianno Parmesan grated
to taste ground black pepper
White (or Sourdough) bread for croutons
Procedure:
Cut the Romaine lettuce into 1 ½ inch squares and wash well. Spin dry. Cover and refrigerate.
Preheat oven to 325.
Bring a small sauce pan of water to a boil.
Trim bread crust and cut bread into small dice. Place on cookie sheet. Place cookie sheet in hot oven for 5-10 minutes until bread is lightly toasted. Remove from oven. Drizzle croutons with ¼ cup olive oil and 3 cloves of chopped garlic.
Replace in oven and continue toasting until garlic is golden brown. DO NOT BURN GARLIC! Reserve the croutons.
Place one raw egg in a small bowl. Cover with boiling water and leave to coddle for 60 seconds. Remove egg and reserve.
In a large wooden salad bowl finely smash garlic and anchovies. (Two serving forks work well). Work garlic and anchovies around entire surface of bowl to coat. Add mustard and mix. Add lettuce, and break the coddled egg over the Romaine and add all other ingredients except croutons. Toss well to coat.
Serve on cold plates. Garnish with croutons. Serve immediately.
Cr : caesar-salad
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