Caesar Salad

• 2 tbsp olive oil
• 1 clove garlic, minced
• 4 slices bread, cut into chunks
• 4 thin slices prosciutto
• 4 None medium eggs, at room temperature
• 2 heads baby romaine lettuce, leaves torn
• 3 oz shaved Parmesan cheese
• 1 None small red onion, finely sliced
• None None Dressing
• 1/2 cup olive oil
• 1 (1.5 oz) can anchovies in oil
• 1/2 None lemon, juiced
• 2 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 2-3 few drops Tabasco sauce

1. Preheat oven to 350u0b0F.
2. In a large bowl, combine oil and garlic. Add bread and toss to coat. Arrange bread and prosciutto on a baking tray and bake for 5-10 mins, until bread is golden and prosciutto is crispy. Let cool.
3. Place eggs into a saucepan of gently simmering water. Bring to a boil and cook for 3-4 mins, for soft-boiled. Run under cold running water until cool. Peel and quarter. Transfer to a large serving bowl, along with lettuce, croutons, Parmesan, torn prosciutto and onion.
4. To make the dressing, place all ingredients in a food processor and process until combined. Season to taste. Drizzle 1/2 over salad and toss to combine. Serve salad with remaining dressing on the side.

olive oil, clove garlic, bread, thin slices prosciutto, eggs, parmesan cheese, red onion, dressing, olive oil, anchovies, lemon, red wine vinegar, worcestershire sauce, tabasco sauce

Taken from recipes-plus.com/api/v2.0/recipes/32135 (may not work)