Caesar Salad

Caesar Salad is named after chef Caesar Cardini who created it in his restaurant in Tijuana, Mexico in 1924. A typical Caesar salad comprises romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. Caesar salad is traditionally prepared at table side.

Garlic Croutons angiesrecipes	Dressing angiesrecipes
1/2 French loaf or Italian bread 2 tbsp Olive oil 2 Garlic cloves, crushed Salt and black pepper to taste	1 Egg at room temperature 1 tsp Garlic, minced 1 tail Anchovy fillet, chopped angiesrecipes Salt and black pepper to taste 1 tbsp Lemon juice, freshly squeezed 2 drop Worcestershire sauce angiesrecipes 3 tbsp Olive oil angiesrecipes 3 tbsp Parmigiano Reggiano, freshly grated 2 Romaine hearts

1. Preheat the oven to 200C/400F. Trim the crusts from the bread then cut into small cubes. Season bread cubes with a pinch of salt and a generous amount of freshly ground black pepper. Toss them well. Combine the olive oil and crushed garlic in a bowl. Transfer garlic-oil into a mixing bowl. Add the bread cubes and gently mix by hand until the croutons are well coated. Place the garlic croutons on a baking tray and cook for 10 minutes. Leave the garlic croutons to cool then place in an airtight container.
   
   
2. Remove root ends of each lettuce and separate leaves. Discard any damaged outer leaves and wash. Dry lettuce with paper towel and arrange on a serving platter. Store in refrigerator until ready to use. Cover the egg in a small bowl with boiling water and let stand for 1 minute. Immediately run cold water into the bowl until the egg can be easily handled.
   
   
3. In another bowl, whisk together the garlic, anchovy, and salt until mixed. Blend in the lemon juice and Worcestershire sauce. Then add in the prepared egg and whisk until the mixture is thick. Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. Once the mixture is thoroughly incorporated, add in half of the Parmesan cheese. Toss the croutons with 1/3 of dressing in a salad bowl until well coated. Add the Romaine lettuce hearts and the rest of the dressing. Toss until coated. Divide the salad between two chilled plates and sprinkle each salad with the remaining Parmesan cheese and coarsely ground pepper.