HAIL CAESAR SALAD

ItalianVegetarianIntermediate1 minBy Northstar

Ingredients

Servings

1 each loaf day old Italian bread
3 each garlic cloves, mashed
9 tbsp extra virgin olive oil
0.3 tsp plus 1 pinch kosher salt
2 each eggs
2 each heads romaine lettuce, inner leaves only
7 each grinds black pepper
1 each lemon, juiced
6 drop Worcestershire sauce
0.3 cup grated Parmesan cheese
1 each ) Heat oven to 350 degrees.
2 each ) Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put

1
into the oven until dry but not browned. 3) Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. 4) Strain the oil into a skillet over medium heat. 5) Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold.
2
Set aside. 6) Bring 2 cups water to a boil in a small saucepan. 7) Add the eggs and cook for 1 minute. 8) Chill in ice water to halt cooking.
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Set aside. 9) In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. 10) Sprinkle with the remaining kosher salt and the black pepper. 11) Add the remaining olive oil.
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Toss well. 12) Add the lemon juice and Worcestershire sauce. 13) Break in the eggs.
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Toss until a creamy dressing forms. 14) Toss in Parmesan cheese and serve with croutons.
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Yield: 6 to 8 servings