Ingredients: |
Ingredients: 2 cloves garlic, crushed
6 tbsp. safflower oil
3/4 tsp. salt
1/4 tsp. mustard powder
1/4 tsp. ground black pepper
1 1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
2 tbsp. fresh lemon juice
1 (2-oz.) can anchovy filets (optional)
1 egg
1 French baguette, cut into 1/2-inch pieces
4 tbsp. melted butter
1 tsp. Italian seasoning
1/2 tsp. Worcestershire sauce
1 tbsp. grated Parmigiano Reggiano cheese
1 large head romaine lettuce, rinsed, dried, and torn into bite-size pieces
1/2 c. grated Parmigiano Reggiano cheese
|
Directions: |
Directions:1) Preheat oven to 275º F (140º C).
2) Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, and lemon juice. Rinse anchovy filets under warm water, pat dry on paper towels, and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.
3) To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Remove and set aside to cool. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg to the rest of the dressing and mix well.
4) Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tbsp. grated cheese. Toss well to coat, then place in a single layer on a 10x15-inch sheet pan and bake for 30 minutes.
5) In a large bowl, combine romaine, 1/2 c. grated cheese, dressing and croutons to taste. Toss well to coat and serve. |
This recipe for My Favorite Caesar Salad is from