The Real Deal Caesar Salad |
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Prep Time: 35 Minutes Cook Time: 3 Minutes |
Ready In: 38 Minutes Servings: 4 |
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The traditional method. From Good Food Magazine, June 1986 Ingredients:
5 slices french bread (about 3/4-inch thick) or 5 slices italian bread (about 3/4-inch thick) |
6 tablespoons olive oil |
1 large head romaine lettuce |
3 anchovy fillets, rinsed, dried, minced |
1 garlic clove, minced |
2 tablespoons fresh lime juice |
1 teaspoon worcestershire sauce |
1/2 teaspoon dry mustard |
1/4 teaspoon fresh ground pepper |
1 large egg, cold |
1/2 cup grated parmesan cheese |
Directions:
1. Heat oven to 400 degrees.
2. Place bread slices on baking sheet and brush with about 1 T. of the oil. Toast until crisp, 10-12 minutes. Turn, brush second side with another T. oil, and toast until browned, 10-12 minutes. Cut into 3/4-inch cubes.
3. Meanwhile, rinse lettuce, then tear into 2-inch pieces. Wrap in paper towels and refrigerate.
4. Whisk remaining 4 T. oil, the anchovies, garlic, lime juice, Worcestershire sauce, mustard, and pepper to blend.
5. Ten minutes before serving, boil egg 3 minutes. Cool under running water, scoop slightly cooked egg into dressing, and blend well.
6. Toss lettuce with dressing, croutons, and cheese. Serve at once.
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