Directions: |
Directions:Coddle an egg (place it in boiling water for 1 minute). Add the egg, Tabasco, Worcestershire, garlic, anchovy and the juice from 2 lemons into a blender. Start the blender. Add olive oil in a thin stream while blending until the dressing thickens. Check the taste and add lemon juice, salt and pepper to taster. Set aside in the fridge until needed.
Cut the bacon into squares and cook. Reserve the pig fat. Set the bacon aside.
Cut the bread into squares. Toss the bread in a little (4-5 table spoons) of the pig fat and some chopped parsley. Place under a broiler in one layer to brown. Turn once. These are your croûtons.
Wash and cut the lettuce. Dry it out. Place the lettuce, croûtons, bacon and parmesan in a large bowl. Toss. Add the dressing a little at a time and toss until it is coated as you like it. Prepare for your heart attack. Eat.
Roast Garlic:
Cut the tops off of 2 heads of garlic. Place some tin foil in an oven proof pot. Place the garlic in the foil in the pan. sprinkle with Kosher Salt and fresh ground pepper. Drizzle with olive oil and add 1/4" of olive oil to the bottom of the pot. Seal the foil and place in an over @400 for around 40 minutes. Pull it out and open the foil. If the garlic is not browned, place back in th eoven uncovered for a few minutes until brown. Take out and let cool. Once cool, drain the olive oil into a bowl, and squeeze the garlic head until the garlic oozes out. Mix.
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This recipe for Caesar Salad is from