Caesar Salad
“This is Lynn’s recipe.”
Ingredients
1 large or 2 small heads of Romaine lettuce
1 egg, coddled for 30 seconds
3 anchovies, chopped
3 cloves garlic, boiled 30 seconds to make milder
¼ cup olive oil
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
⅓ cup grated Parmigiana, to taste
Pepper and salt, generous to taste
Homemade croutons
Directions
Tear the lettuce into bite-size pieces and put into large bowl.
Finely mince the garlic and anchovies together.
In a small bowl, mix together olive oil, vinegar, lemon juice, yolk of coddled egg and salt and a dash of pepper. Stir in garlic and anchovies.
Taste for seasonings.
Pour over the lettuce, mixing well to combine. Add the dressing slowly as needed.
When it is tossed, add the cheese and croutons and toss to combine.
Homemade croutons
Cut up day-old bread with crusts cut off into small cubes. Use a good sourdough. Heat olive oil very hot in frying pan. Add a cube of bread. If it browns slowly without burning, add the rest of the bread. Fry, tossing on all sides until lightly browned. Drain on paper towels.
