Classic Cesar Salad
- 1/2 cup extra virgin olive oil
- 1 cup rustic bread, cut into 1-inch cubes
- 1 clove garlic, halved
- salt and freshly ground black pepper
- 2 eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 large head romaine lettuce, washed, dried and torn into pieces
- 1/2 c. freshly grated parmesan
- 1. Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper, brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- 2. Rub the inside of the salad bowl with the garlic clove and then discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds, they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- 3. Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce, top with Parmesan and croutons; toss again at table and serve immediately.
extra virgin olive oil, bread, clove garlic, salt, eggs, freshly squeezed lemon juice, head romaine lettuce, freshly grated parmesan
Taken from www.epicurious.com/recipes/member/views/classic-cesar-salad-50078843 (may not work)