Caesar Salad

• 4 None thick slices white bread, crusts removed, cut into 1/2 inch cubes
• 2 tbsp olive oil
• 2 None large eggs
• 2 heads romaine lettuce, washed, dried and chilled
• 1/2 cup grated parmesan
• None None Caesar Dressing
• 2 tbsp lemon juice
• 3 None anchovy fillets, finely chopped
• 1/4 cup olive oil

1. Preheat the oven to 350u0b0F. To make the croutons, toss together the bread cubes and oil, then spread over a baking tray and bake for 12 mins, shaking tray once or twice, until golden. Set aside to cool
2. To make the caesar dressing, whisk the lemon and anchovies together. Season to taste and gradually whisk in the oil until slightly thickened.
3. Cook the eggs in a pan of simmering water on low heat for 3-5 mins. Remove and set aside. In a salad bowl, toss the lettuce with croutons and dressing. Carefully crack the lightly cooked eggs in half and scoop the egg out from the shells, and add them to the salad. Add the parmesan, toss gently, season to taste and serve.

white bread, olive oil, eggs, parmesan, caesar dressing, lemon juice, anchovy, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/29079 (may not work)