MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Caesar's Caesar Salad
 Categories: Greens, Vegetables, Seafood, Cheese
      Yield: 2 Servings

MMMMM---------------------------SALAD--------------------------------
      1 lg Romaine lettuce head (1 lb)
      1 lg Egg
      4    Anchovy fillets; minced
    3/4 ts Dijon mustard
      2 tb Lime juice; fresh squeezed
  1 1/2 ts Worcestershire sauce
    1/4 ts Kosher salt
    1/2 ts Black pepper; coarse ground
    1/2 c  Extra-virgin olive oil
    1/4 c  Parmesan; fine grated,
           - more for garnish

MMMMM--------------------------CROUTONS-------------------------------
    1/4 c  Olive oil
      4 cl Garlic; minced
     20 sl Baguette (1/4")

  Crisp the romaine lettuce. Trim and discard the base, then separate
  the leaves, rinse them in cold water and drain. Spread them out on
  two clean kitchen towels or paper towels, gently roll them up, and
  refrigerate them for at least 1 hour.

  Make the croutons. In a small bowl, mix the olive oil and the
  garlic until well combined. Heat the oven to 375°F and set a rack
  in the middle.

  Place the baguette slices on a large baking sheet in a single
  layer. Generously brush the tops with the garlic oil, then swipe
  the slices around the pan to make sure their sides underneath soak
  up the olive oil mixture that soaks through to the bottom. Toast in
  the oven for 13 to 15 minutes, turning halfway through, until
  browned and crunchy. Set aside.

  While the bread toasts, in a small saucepan, bring water to a boil
  over medium-high heat. Using a slotted spoon, gently lower the egg
  into the water, release it, and let it cook for 1 minute. Remove
  with the slotted spoon and set aside to cool.

  In a large wooden bowl, using the back of a soup spoon, mash the
  anchovies with the garlic, mustard, lime juice, and Worcestershire
  sauce, pressing the mixture against the bowl in circular motions,
  mixing it well until it thickens and turns into a creamy paste.
  Cracked the cooled egg into a separate bowl, and add the yolk to
  the wooden bowl, discarding the egg white. Using a fork or a whisk,
  mix thoroughly to combine. Add the salt and pepper and mix well.
  Slowly, pour in the 1/2 cup olive oil, whisking vigorously to
  emulsify the dressing as you do. Add the grated Parmesan and
  continue mixing until very thickened.

  Add the cold lettuce leaves and, using tongs or your hands, toss to
  coat with the dressing. Serve on a couple of plates. Smear the
  croutons into the remaining dressing in the bowl and tuck them into
  the lettuce, including a few on top. Add more Parmesan to taste and
  serve immediately.

  Recipe FROM: Javier Plascencia

  Adapted by: Pati Jinich

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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