Caesar Salad

• For Garlic Olive Oil:
• 6 cloves of garlic
• 1 c. EVOO
• For Croutons:
• 2 c. Crusty bread
• Garlic Olive Oil
• Grated parmesan
• For Salad:
• 3 Medium Heads, Romaine Lettuce
• 2 to 3 tbsp Red Wine Vinegar
• 1 Lemon, halved
• 1 or 2 1-minute Coddle Eggs
• Dash Worcestershire
• Whole Black Pepper
• 6 tbsp Grated Parmesan Cheese

1. For the Garlic Oil (to be prepared a day or more before):
2. 1) Slice 6 cloves of garlic. quartering them lengthwise
3. 2) Let stand in Olive Oil overnight
4. For the Croutons:
5. 1) Cut bread into 3/4" cubes
6. 2) Spread out on baking shet
7. 3) Drizzle with Garlic Olive Oil
8. 4) Heat at 225 for about 2 hours
9. 5) Sprinkle with grated parmesan
10. 6) Allow to cool. Store, covered, until the salad is ready
11. For the Salad:
12. 1) Break romaine into 2- or 3-inch widths into chilled salad bowl
13. 2) Drizzle with 1/3 c. of Garlic Olive Oil
14. 3) Add vinegar
15. 4) Squeeze lemon over
16. 5) Break in the coddled eggs
17. 6) Season with Worcestershire and salt
18. 7) Grind pepper over and sprinkle with parmesan
19. 8) Toss lightly until dressing is well combined and romaine is lightly coated
20. 9) Add 1 c. Croutons; toss once or twice
21. 10) Serve at once on chilled plates
22. 11) Garnish with rolled anchovy filets, if desired

olive oil, garlic, evoo, croutons, crusty bread, garlic, parmesan, red wine vinegar, lemon, eggs, worcestershire, black pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/caesar-salad-1273744 (may not work)