Caesar Salad

I like to add bits of red lettuce to give it more color. Enjoy.

Ingredients

• 1 clove of garlic, peeled
• 2/3 cup of olive oil
• 2 cups 1/2" bread cubes made from stale French or Italian bread
• 1 large head of romaine lettuce, washed and crisped* (After washing, put in Fridge crisper for a few hours to allow it to get colder, and crisp)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg (either raw of cooked in shell for 1 minute)
• 3-4 TBS lemon juice
• 6 anchovy fillets, drained and minced
• 1/3 cup grated Parmesan cheese

Directions

Crush the garlic into oil, cover, and LET STAND OVERNIGHT at room temperature. Next day, drain oil from garlic: discard garlic. Heat 1/3 cup of the oil in a heavy skillet over moderately high heat 1-2 min. When hot, but NOT SMOKING, add bread cubes and brown on all sides, tossing constantly. Drain on paper toweling and reserve. (NOTE:You can do these well ahead of time to avoid a last minute rush)
Break Romaine into bit size pieces into chilled salad bowl.
Sprinkle with remaining oil, salt and pepper, and toss; Add a few drops of pil, if needed, to coat all leaves lightly. Break egg into a cup and slide into salad, pour lemon juice directly on egg, and toss lightly. Add anchies, Parmesan, and bread cubes, toss again and serve. Serves 6.

Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc tc
tc726@citrus.infi.net
Caesar Salad