The homemade croutons and the freshly grated cheese make all the difference in a good Caesar salad!
1 c. bread cubes (½ inch cubes)
1 large clove garlic, minced
3 T. butter
1 T. olive oil
Caesar Salad Dressing
1 large egg
¼ c. extra-virgin olive oil
1 medium garlic clove, minced
4 flat anchovies
1 t. Worcestershire sauce
¼ t. dry mustard
1 t. freshly ground black pepper
3 T. fresh lemon juice
1 head of romaine lettuce, washed and drained
1/3 c. fresh Parmesan cheese, grated
Make croutons first: Melt butter and olive oil in a skillet. Add garlic and bread cubes. Stir gently until lightly toasted. Drain on paper towels.
Bring a small sauce pan of water to boil and add egg. Coddle egg by cooking for just 45 seconds. Remove from water and let it cool. Add olive oil, garlic and anchovies to salad bowl. Mash together with fork. Add remaining ingredients. Crack shell and add the cooled egg. Whisk until smooth.
Tear lettuce into 1-2 inch pieces. Toss with dressing and croutons. Top with cheese. Serves 6.