"Good Eats" Hail Caesar Salad
1 loaf day old Italian bread
3 garlic cloves, mashed
9 tablespoons extra virgin olive oil (I only used 6 tbsp)
1/4 teaspoon plus 1 pinch kosher salt
2 eggs (I used 1/2 cup of Egg Beaters because Egg Beaters are pasteurized. I did not cook the Egg Beaters.)
2 heads romaine lettuce, inner leaves only (I used 1 head of lettuce, using all the leaves)
7 grinds black pepper
1 lemon, juiced
6 drops Worcestershire sauce
1/4 cup grated Parmesan cheese
Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.
*I bought my croutons instead of making them.
"Hail Ceasar Salad" from the show Good Eats, Salad Daze episode