FBD

The Original Caesar Salad

AmericanVegetarianIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 2 large heads crisp romaine lettuce
  • 2 large cloves garlic
  • 0.5 tsp salt
  • 9 tbsp olive oil, divided
  • 2 cup French bread cubes
  • 2 large eggs, coddled 1 minute
  • 0.5 tsp freshly ground black pepper
  • 1 lemon lemon, juiced
  • 6 drop Worcestershire sauce
  • 0.3 cup freshly grated Parmesan cheese

Instructions

  1. 1

    For croutons: put garlic through a press and mix with 1/4 teaspoon salt and 3 tablespoons olive oil. Let sit 10 minutes, then strain into a sauté pan. Heat and add bread cubes, tossing until coated and slightly browned. Remove and set aside.

  2. 2

    Coddle eggs: boil for exactly 1 minute. Set aside.

  3. 3

    Select 6 to 8 whole romaine leaves 3 to 7 inches long per serving. Wash, dry very well, and refrigerate until needed.

  4. 4

    Place romaine in a large bowl. Pour 4 tablespoons olive oil over lettuce, toss.

  5. 5

    Add 1/4 teaspoon salt, 8 grinds of pepper, and the remaining olive oil. Toss again.

  6. 6

    Add lemon juice, Worcestershire sauce, and coddled eggs. Toss.

  7. 7

    Add Parmesan cheese and toss; then add croutons and give a final toss. Serve immediately.

Tags

salad