Caesar Salad

Recipe Ingredients

1/2		Sourdough bread, with crust - diced for croutons
		(or hearty French or Italian bread)
2		Romaine lettuce heads (medium)
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
		Caesar Salad Dressing
5		Anchovies
1 teaspoon	5ml	Cracked black peppercorns
1/2 cup	118ml	Extra virgin olive oil
1		Egg
3 tablespoons	45ml	Red wine vinegar
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Pureed garlic
2 teaspoons	10ml	Dry mustard
1 teaspoon	5ml	Celery salt
3		Tabasco sauce
3		Worcestershire sauce

Recipe Instructions

Combine anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Measure and reserve one third cup for use with croutons. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until well combined. The dressing may be refrigerated at this stage.

Combine reserved anchovy mixture with diced bread in a bowl and toss to coat. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add toasted croutons, toss again, and serve.

This recipe yields ? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6133 broadcast 08-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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