Summer Caesar Salad

• 1/4 cup extra-virgin olive oil, divided
• 1 garlic clove, halved lengthwise and divided
• 5 cups (1/2-inch) cubed day-old French bread baguette (about 6 ounces)
• 4 large pasteurized eggs
• 2 tablespoons fresh lemon juice
• 1 teaspoon water
• 1/2 teaspoon Worcestershire sauce
• 4 canned anchovy fillets, chopped
• 10 cup arugula
• 2/3 cup fresh mint leaves, torn
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1. Preheat oven to 350u0b0.
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add 1 garlic half to pan; cook 1 minute. Add bread cubes; toss to coat. Bake at 350u0b0 for 10 minutes or until browned, stirring occasionally.
3. Place eggs in a medium saucepan. Cover with cold water to 1 inch above eggs. Remove eggs from pan; bring water to a boil. Using a spoon, gently lower eggs into boiling water. Cover saucepan, remove from heat, and let stand 6 minutes. Place eggs in a bowl of ice water, and cool completely. Gently crack eggshells, and peel over a large bowl, pouring yolks into bowl. Coarsely chop egg whites. Discard eggshells.
4. Mince remaining garlic. Add minced garlic, lemon juice, and next 3 ingredients (through anchovies) to yolks; mash with a fork to form a paste. Gradually add remaining 3 tablespoons oil, 1 tablespoon at a time, stirring well with a whisk until each addition is incorporated and mixture emulsifies and thickens slightly. Add chopped egg whites, croutons, arugula, and mint to dressing. Sprinkle evenly with pepper and salt; toss gently. Sprinkle with cheese. Serve immediately.

extravirgin olive oil, garlic, bread, eggs, lemon juice, water, worcestershire sauce, anchovy, arugula, fresh mint, freshly ground black pepper, salt, cheese

Taken from www.myrecipes.com/recipe/summer-caesar-salad (may not work)