Caesar Salad
Equipment
- large salad bowl
- salad spinner
Ingredients
- 1 recipe croutons
- boiling water
- 2 large eggs
- 1 head romaine lettuce
- 3-4 large cloves garlic
- 6-9 anchovy fillets
- coarse salt
- freshly ground black pepper
- 2 dashes Worcestershire sauce
- juice of ½ lemon
- 4-6 tablespoons extra virgin olive oil
- 1 cup freshly grated Parmesan or Romano cheese
Instructions
- Prepare croutons. Set croutons aside.
- Wash and dry lettuce, using salad spinner if you have one. Set lettuce aside.
Coddle eggs
- Meanwhile, place eggs in a small to medium bowl.
- Cover eggs with boiling water. Set aside, letting eggs rest in water as it cools.
Prepare dressing
- In salad bowl or separate bowl, crush 3-4 large cloves of garlic.
- Add anchovies.
- Using fork, crush together the garlic and anchovies until you have a paste.
- Add salt and pepper to taste.
- Add 2 dashes of Worcestershire sauce.
- Add juice of ½ lemon.
- Whisk ingredients together.
- Add eggs and whisk until incorporated.
- Slowly whisk in olive oil.
Prepare salad
- If you prepared dressing in a separate bowl, scrape dressing into salad bowl.
- Add lettuce and toss to combine.
- Add croutons and toss to combine.
- Add cheese and one more time toss to combine.
- Serve.