Caesar Salad

1/4 cup olive oil
1 garlic clove, crushed
2 cups sourdough bread, crusts removed, in 1/2 inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
2 teaspoons anchovy paste
1/4 teaspoon black pepper
1 egg
1/2 cup olive oil
salt to taste
8 cups romaine lettuce, dark outer leaves removed, torn into bit-size pieces
1/2 cup parmesan cheese, freshly grated

  1. Heat the oil over medium heat and add the garlic. Saute 1 minute and discard garlic.
  2. Increase the heat to high and add the bread cubes, turning frequently so that they brown evenly on all sides and are crisp and golden. Add more oil if necessary to keep from burning. Drain on paper towels. Reserve.
  3. Combine the minced garlic, lemon juice, anchovy paste, salt, and pepper. Whisk to blend.
  4. Immerse the egg ina  small pan of boiling water to cook for exactly 1 minute. Remove the egg and crack it into the bowl with the other ingredients. Whisk to combine.
  5. Add the oil in a steady stream and whisk until smooth.
  6. Combine the lettuce, Parmesan cheese, croutons, and dressing. Toss and taste for seasoning.
  7. Place on individual plates. Serve immediately.

Chef: croutons are nice, good flavor on dressing, good balance of garlic and lemon, shaved parm on top is nice.

Individual/Team: Tasted good, the croutons were only 1/4 inch, i think larger would have been better, would have been nice topped with cracked pepper to give a little more color.

Lessons Learned:
  • Cooking croutons low and slow in the oven is a little easier because you don't need the constant attention.
  • This is a strongly flavored dressing, so you have to be careful not to overdress.
  • Be sure to get rid of any limp green leaves on the outside of the Romaine, you just want the hearts for caesar salad.