Caesar Salad Recipe

• 1/2 loaf Sourdough bread, with crust, diced for croutons (or possibly hearty French or possibly Italian bread)
• 2 med Romaine lettuce heads
• 1/2 c. Freshly-grated Parmesan cheese CAESAR SALAD DRESSING
• 5 x Anchovies
• 1 tsp Cracked black peppercorns
• 1/2 c. Extra virgin extra virgin olive oil
• 1 x Egg
• 3 Tbsp. Red wine vinegar
• 2 Tbsp. Fresh lemon juice
• 1 Tbsp. Pureed garlic
• 2 tsp Dry mustard
• 1 tsp Celery salt
• 3 dsh Tabasco sauce
• 3 dsh Worcestershire sauce

1. Combine anchovies, black pepper, and extra virgin olive oil in a blender.
2. Puree about 5 min till very smooth.
3. Measure and reserve one third c. for use with croutons.
4. Bring a small saucepan of water to a boil.
5. Place a refrigerated egg on a slotted spoon and into boiling water.
6. Cook 1 1/2 min, remove, and reserve.
7. Place remaining dressing ingredients in a large bowl and whisk in anchovy mix.
8. Crack open egg and spoon (including the parts which are uncooked) into mix.
9. Whisk till well combined.
10. The dressing may be refrigerated at this stage.
11. Combine reserved anchovy mix with diced bread in a bowl and toss to coat.
12. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, till golden brown and crisp.
13. Wash and dry lettuce and break into bite-sized pcs.
14. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well.
15. Add in toasted croutons, toss again, and serve.
16. servings.

bread, freshlygrated parmesan cheese, anchovies, extra virgin, egg, red wine vinegar, lemon juice, garlic, mustard, celery, tabasco sauce, worcestershire sauce

Taken from cookeatshare.com/recipes/caesar-salad-97048 (may not work)