Warm Caesar Salad
|Romaine lettuce head||2 Medium|
|Unsalted butter||2 Tablespoon|
|Olive oil||3⁄4 Cup (12 tbs)|
|Italian bread loaf/Viennese bread||8 Ounce, cut into 3/4 inch cubes|
|Bread loaf||8 Ounce, cut into 3/4-inch cubes (Italian / Viennese)|
|Hard cooked eggs||2|
|Anchovy paste||1 1⁄2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed through a press|
|White wine vinegar||3 Tablespoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
1. Trim away the ends and any wilted outer leaves from the romaine. Separate the leaves, wash them well and dry. Tear the leaves into bite-size pieces, wrap and refrigerate. (The romaine can be prepared to this point up to 1 day ahead.)
2. In a medium skillet, melt the butter in 2 tablespoons of the oil over moderate heat. When the foam subsides, add the bread cubes and toss to coat. Reduce the heat to moderately low and saute the bread cubes, stirring often, until crisp and golden brown, 5 to 7 minutes. Set aside.
3. Meanwhile, coarsely chop the eggs; then force them through a sieve into a small bowl. Put the prepared romaine in a large salad bowl.
4. In a small nonreactive saucepan, combine the anchovy paste, Worcestershire sauce, garlic and vinegar. Whisk to blend well. Whisk in the remaining olive oil. Set the pan over moderate heat and bring just to a boil.
5. Remove from the heat and immediately pour the hot dressing over the lettuce; toss well. Add the Parmesan to the bowl and toss again.
6. Divide the salad among 6 plates. Sprinkle the croutons on top and spoon a small mound of sieved egg into the center of each salad. Season generously with pepper and serve at once.