Romaine Caesar Salad
|Garlic||1 Clove (5 gm)|
|Olive salad||3⁄4 Cup (12 tbs)|
|French bread||2 Cup (32 tbs)|
|Romaine lettuce head||2 Large|
|Freshly ground pepper||To Taste|
|Eggs||2 , boiled for 1 minute and cooled|
|Lemon juice||1 Large|
|Anchovy fillets||8 , chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Crush garlic in a small bowl, pour over the oil, and let stand several hours.
Make croutons by browning the bread cubes in 1/4 cup of the garlic oil in a frying pan over medium heat, stirring often. (If you prefer, you can coat the bread cubes with the oil and toast them in a 325° oven.) Tear romaine into a large salad bowl, sprinkle with salt, and grind over a generous amount of pepper.
Pour over the remaining 1/2 cup garlic oil and mix until every leaf is glossy.
Break the eggs into salad; squeeze over the lemon juice, and mix thoroughly.
Add chopped anchovies and grated cheese, and mix again.
Lastly, add the croutons, mix gently.