Romaine Caesar Salad With Croutons
|Garlic||1 Clove (5 gm), peeled, halved|
|Vegetable oil||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Anchovy paste||3 1⁄2 Teaspoon|
|Romaine lettuce head||1 Large, torn|
|Red wine vinegar||2 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Lemon juice||3⁄4 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
|Seasoned croutons||1 Cup (16 tbs)|
Combine garlic and vegetable oil in a small mixing bowl, cover and let stand several hours.
Bring water to a boil in a small saucepan, remove from heat.
Carefully lower egg into water using a slotted spoon, cover, and let stand I 1/2 minutes.
Remove egg from water, and then set aside to cool.
Rub the inside bottom half of a large salad bowl with anchovy paste.
Remove garlic from oil, place romaine in salad bowl, and drizzle with garlic oil.
Sprinkle with vinegar, Worcestershire sauce, lemon juice, cheese, and pepper.
Break coddled egg over romaine, and toss lightly.
Add croutons, and toss well.