Gourmet Caesar Salad
|Romaine head||3 Medium, washed and dried, broken into bite size pieces|
|Croutons||1 Cup (16 tbs), hot|
|Anchovy fillet||5 , mashed to a paste|
|Garlic flavored oil||4 Tablespoon (Preferably At Least Half Olive Oil)|
|Worcestershire sauce||4 Drop|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||3 Tablespoon|
Prepare the croutons before beginning to mix the salad.
Cut 2 slices of bread, crusts removed, into 16 cubes each.
Saute them delicately in oil well scented with garlic.
Have a large wooden bowl, well rubbed with a cut clove of garlic, ready, with the romaine in it.
Pour over the greens the mashed anchovies and garlic-flavored oil, the Worcestershire sauce, a good grinding of pepper, the coddled egg, and the Parmesan cheese.
Have the lemons cut in two and squeeze them hard directly over the greens.
Toss the salad lightly but thoroughly.
Every trace of the egg should disappear.
Add the hot croutons and toss again until they are well mixed into the salad