Caesar Salad (Insalata Cesare)

• FOR CROUTONS:
• 1 c cubed Italian or French bread, 3/4 in cubed
• 2 tbsp extra virgin olive oil
• 1 medium garlic clove, peeled
• 1 tbsp grated Parmigiano Reggiano
• FOR SALAD INGREDIENTS:
• 2 heads fresh romaine lettuce
• 1/3 c extra virgin olive oil
• Kosher Salt
• 2 medium garlic cloves, peeled
• 5 anchovy filets, chopped fine
• 1 tbsp small capers
• 1/4 tsp dry mustard
• 1 egg, seperated
• Juice of 1/2 lemon
• 2 tbsp red wine vinegar
• Dash of Worcestershire Sauce
• Dash of Tabasco
• 3 tbsp grated Parmigiano Reggiano cheese
• Fresh Black Pepper

1. FOR CROUTONS:
2. 1) Crush garlic and saute with 2 tbsp olive oil over moderate heat.
3. 2) When brown, discard garlic and add bread crumbs and cook until golden and crispy. Drain on paper towel and season with salt and tbsp Parmigiano.
4. FOR SALAD:
5. 1) Remove leaves to reach heart and dry well and cool in preparation for toss.
6. 2) Sprinkle 1/2 tsp salt and olive oil in bowl and rub with garlic before mashing into paste.
7. 3)Add anchovies and capers and mash. Then add mustard and yoke with a little bit of the egg white, mixing into paste.
8. 4) Add remaining olive oil, a little at a time to develop creamy base.
9. 5) Add lemon juice, vinegar, Worcestershire, Tabasco, and 1 tbsp Parmigiano. Mix well.
10. 6) Tear lettuce into bite sized pieces and toss with dressing. Grind fresh black pepper and toss again. Add croutons and one final toss.

croutons, italian, extra virgin olive oil, garlic, salad ingredients, romaine lettuce, extra virgin olive oil, kosher salt, garlic, anchovy filets, capers, mustard, egg, lemon, red wine vinegar, worcestershire sauce, cheese, fresh black pepper

Taken from www.epicurious.com/recipes/member/views/caesar-salad-insalata-cesare-50151082 (may not work)