Caesar Salad

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Caesar salad, that ever present item on Continental restaurant menus of decades past, doesn't come from the continent at all

SKU 428-Recipe

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Croutons
1/4 cup olive oil
2 garlic cloves, halved lengthwise
3 cups 1-inch cubes of French or Italian bread
salt and pepper to taste
Dressing
4 garlic cloves, peeled
1 egg, boiled for 30 seconds
1 tablespoon plus 1 teaspoon fresh lemon juice
scant teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
4 heads romaine lettuce, the pale green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups)
Parmigiano-Reggiano curls formed with a vegetable peeler

Make the croutons: Preheat the oven to 350?�F. Warm the olive oil with the garlic in a small saucepan over moderate heat. Remove from heat and let stand for 10 minutes. Discard the garlic. Toss the bread cubes with the oil, spread them on a baking sheet, and season them with salt and pepper. Bake the croutons for 12-15 minutes, or until golden brown.
Make the dressing: Mince the garlic to form a fine paste. Whisk together the garlic paste, egg, lemon juice, and Worcestershire sauce in a small bowl. Add the olive oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well. Top the salad with the Parmigiano-Reggiano curls.