Caesar Salad

Ingredients

• 1/4 cup parmesan cheeseNutrition
• 2 large eggsNutrition
• 7 dashes black pepperNutrition
• 1/4 tsp kosher saltNutrition
• 9 tbsps extra virgin olive oilNutrition
• 1/2 tbsp worcestershire sauce (7 drops)Nutrition
• 1 lemon yields lemon juiceNutrition
• 3 cloves garlic, mashedNutrition
• 2 heads romaine lettuce inner leavesNutrition
• 16 oz italian bread loafNutrition
• 3 cups garlicNutrition

Directions

1. 1Heat oven to 350 °F (175 °C).
2. 2Cut 1/2 to 3/4" croutons from (day old) loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
3. 3Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat.
4. 4Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
5. 5Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
6. 6In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well.
7. 7Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in parmesan cheese and serve with croutons.
8. 8Note: based on recipe from Alton Brown of Food Network TV.

Nutrition per serving

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