Classic Caesar Salad
|Olive oil/Salad oil||3⁄4 Cup (12 tbs)|
|Garlic cloves||2 Medium|
|Croutons||1 1⁄2 Cup (24 tbs)|
|Crisp torn salad greens||8 Cup (128 tbs) (Romaine, Boston And Or Bibb Lettuce)|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Eggs||2 , coddled 1 minute|
|Anchovy fillets||6 , chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Pour oil into small bowl.
Crush 1 garlic clove in garlic press; add to oil.
Let stand 30 minutes to 1 hour.
Brown croutons slowly in 1/4 cup of the garlic oil; cool.
Cut remaining clove of garlic in half; rub salad bowl with garlic and discard.
Toss salad at table or at cart near table.
Turn greens into salad bowl.
Sprinkle with lemon juice, salt and pepper.
Pour remaining garlic oil over greens; toss lightly until leaves are evenly coated.
Break eggs into salad; toss thoroughly.
Add croutons, anchovies and cheese; toss gently.