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Caesar Salad Recipe
Serves 6
Ingredients: 5 anchovies
1 tbsp cracked black peppercorns
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan, cheese
1 egg
3 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tbsp pureed garlic
2 tsp dry mustard
1 tsp celery salt
3 ds Tabasco sauce
3 ds Worcestershire sauce
1/2 loaf sourdough, hearty, French or Italian bread, with crust, diced, for croutons
2 medium heads Romaine lettuce
Instructions: 1. Combine anchovies, black pepper and olive oil in a blender.
2. Puree for about 5 minutes until very smooth.
3. Add grated Parmesan.
4. Measure and reserve 1/3 cup for use with croutons.
5. Bring a small saucepan of water to a boil.
6. Place a refrigerated egg on slotted spoon and dip into boiling water.
7. Cook for 1 1/2 minutes; remove and reserve.
8. Place vinegar, lemon juice, mustard, celery salt, Tabasco and Worcestershire sauce in a large bowl and whisk in anchovy mixture.
9. Crack open egg and spoon (including parts that are uncooked) into mixture.
10. Whisk until well combined.
11. Refrigerate dressing if not using right away.
12. Combine reserved anchovy mixture with diced bread in a bowl; toss to coat.
13. Heat a dry cast-iron skillet or non-stick pan over medium-high heat and cook croutons, stirring constantly, until golden and crisp.
14. Wash and dry lettuce and break into bite-sized pieces.
15. Place in a salad bowl along with dressing and toss well.
16. Add toasted croutons, toss again and serve.
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