Caesar Salad And Garlic Croutons
|Garlic croutons||2 Cup (32 tbs), oven baked|
|Fresh lemon juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic||2 Clove (10 gm), roasted|
|Black pepper||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Chopped romaine lettuce||16 Cup (256 tbs), washed|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Prepare the croutons. While they are baking, half-fill a small saucepan with water and bring to a simmer over moderate heat. Slide in the egg and cook for 5 minutes. Using a slotted spoon, plunge the egg into cold water; when cool enough to handle, peel it.
2. In a food processor or blender, puree the egg, lemon juice, oil, Worcestershire, garlic, salt, pepper, and mustard for 1 minute or until smooth.
3. In a large salad bowl, toss together the lettuce, croutons, and Parmesan. Pour over the dressing and toss to coat thoroughly. Serve immediately, 'while still crisp.