CAESAR SALAD

Ingredients:
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)
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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
	•	1 1/2 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

Preparation for the salad: 
Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's
knife (be careful) 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.

How to make the salad at home
Croutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly.
Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take
about 10 minutes.

To make the salad
Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling 
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.

Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until
smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve:
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one).
Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again.
Serve on chilled plates.