Caesar Salad
- 8 ounces floury or boiling potatoes, unpeeled and diced
- 2 to 3 large garlic cloves, to taste, minced
- About 6 tablespoons extra-virgin olive oil, divided
- Coarse sea salt
- 2 eggs
- Leaves from 4 to 6 heads baby romaine lettuce or 2 to 3 heads regular romaine
- Pinch salt, plus more, if needed
- Black peppercorn mill
- Drops Worcestershire sauce
- 1 lemon, juiced
- 1/3 cup freshly grated Parmesan
- Preheat oven to 400 degrees F.
- Get a freezer bag, put in the potatoes unpeeled but diced, about 1/2-inch square, maybe slightly smaller sometimes, throw chopped garlic after them and then add 2 tablespoons olive oil.
- (When I'm in a hurry, I forget the garlic and use garlic-infused oil instead.)
- I shake the bag about so that the oil disperses and covers all the cubes of potato.
- Empty them onto a baking pan, and then roast them for 45 minutes to 1 hour in the preheated oven.
- When they're glistening brown, I lay them on some paper towels and sprinkle with coarse sea salt.
- You don't want them to go on the salad when searingly hot, so cool on some paper towels for about 10 minutes.
- Put some water on for the eggs, put a matchstick into the pot (this stops the white from flowing out if the shell cracks), and then, when boiling, lower in the eggs and boil for exactly 1 minute.
- Remove and set aside.
- Tear the romaine leaves into edible sizes and toss with the remaining 3 to 4 tablespoons olive oil to coat well but lightly.
- Sprinkle over the salt and several grinds of pepper and toss again.
- Shake over about 6 drops of Worcestershire sauce, drizzle over the lemon juice, break in the eggs, and toss to blend.
- Correct the seasoning.
- Toss with the cheese and then with the potato croutons at the very last minute, as you bring it to the table - no sooner, or the salad will wilt.
floury, garlic, extravirgin olive oil, salt, eggs, regular romaine, salt, black peppercorn, worcestershire sauce, lemon
Taken from www.foodnetwork.com/recipes/nigella-lawson/caesar-salad-recipe.html (may not work)