Caesar Salad

Ingredienser

For the Croutons:

2 large garlic cloves

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:

1 large egg

1 teaspoon Worcestershire sauce

3 tablespoons fresh lemon juice

1 medium garlic clove, crushed

1 pinch salt

1/2 teaspoon freshly ground pepper

12 teaspoons anchovy paste or 4 flat anchovies

1 teaspoon capers

1 teaspoon Dijon mustard

1/3 cup virgin olive oil

2 medium heads of romaine lettuce - outer leaves removed

1/3 cup Parmesan cheese - grated

Instruktioner

PREP WORK

Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

Croutons: combine garlic, salt, oil, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the cubes evenly onto a baking sheet and bake until the croutons are golden, about 10 minutes.

Salad: bring a pot of water to boiling. Add egg and cook for just 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.

Slowly add the oil in a steady stream while constantly whisking again until smooth. If you add the oil too quickly, the dressing will separate and not emulsify.