Caesar Salad
Serves 4
Prep time: 15 minutes
Cooking time: 5-6 minutes
Ingredients:
2 or 3 cloves of garlic, chopped
1 c. olive oil
2 c. diced bread (prepare as indicated below)
2 heads of Romaine lettuce
Salt to taste
2 eggs (prepare as indicated below)
3 tbsp. fresh lemon juice
6-8 small anchovy filets in oil, diced
1/2 c. shredded Parmesan
Directions: The day before serving, combine the olive oil and chopped garlic. Cover and let rest until the next day. The following day, separate the garlic from the olive oil and set aside. Heat 1/4 cup of the olive oil in a large frying pan, add diced bread, and fry until golden brown on all sides. Drain the croutons on paper towels.
Wash the romaine lettuce and cut into large pieces. Place the lettuce in a large bowl, salt and pepper to taste, and add the remainder of the oil with the garlic. Mix well so all the leaves are coated with oil.
In boiling water, cook the eggs for only 1 minute, remove and immediately rinse under cold water to stop the cooking. Break the coddled egg over the salad and, with a small spoon, remove any white which is stuck to the eggshell. Mix well, then add the lemon juice and toss until the dressing becomes creamy. Add the anchovies and toss again. Repeat with the Parmesan. Just before serving, add the croutons and toss one more time. Serve immediately.
Serves 4
Prep time: 15 minutes
Cooking time: 5-6 minutes
Ingredients:
Directions: The day before serving, combine the olive oil and chopped garlic. Cover and let rest until the next day. The following day, separate the garlic from the olive oil and set aside. Heat 1/4 cup of the olive oil in a large frying pan, add diced bread, and fry until golden brown on all sides. Drain the croutons on paper towels.
Wash the romaine lettuce and cut into large pieces. Place the lettuce in a large bowl, salt and pepper to taste, and add the remainder of the oil with the garlic. Mix well so all the leaves are coated with oil.
In boiling water, cook the eggs for only 1 minute, remove and immediately rinse under cold water to stop the cooking. Break the coddled egg over the salad and, with a small spoon, remove any white which is stuck to the eggshell. Mix well, then add the lemon juice and toss until the dressing becomes creamy. Add the anchovies and toss again. Repeat with the Parmesan. Just before serving, add the croutons and toss one more time. Serve immediately.