MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caesar's Caesar Salad
Categories: Greens, Vegetables, Seafood, Cheese
Yield: 3 servings

MMMMM---------------------------SALAD--------------------------------
1 lg Head romaine lettuce (about
1 Pound)
1 lg Egg
4 Anchovy fillets; minced
3/4 ts Dijon mustard
2 tb Fresh squeezed lime juice
1 1/2 ts Worcestershire sauce
1/4 ts Kosher salt
1/2 ts Coarse ground black pepper
1/2 c Extra-virgin olive oil
1/4 c Fine grated Parmesan; more
- for garnish

MMMMM--------------------------CROUTONS-------------------------------
1/4 c Olive oil
4 cl Garlic; minced
20 Baguette slices; 1/4" thick

Crisp the romaine lettuce: Trim and discard the base,
then separate the leaves, rinse them in cold water and
drain. Spread them out on two clean kitchen towels (or
paper towels), gently roll them up and refrigerate them
for at least an hour.

Make the croutons: In a small bowl, mix the olive oil
and the garlic until well combined. Heat the oven to 375
degrees and set a rack in the middle.

Place the baguette slices on a large baking sheet in a
single layer. Generously brush the tops with the garlic
oil, then swipe the slices around the pan to make sure
their sides underneath soak up the olive oil mixture
that soaks through to the bottom. Toast in the oven for
13 to 15 minutes, turning halfway through, until browned
and crunchy. Set aside.

While the bread toasts, in a small saucepan, bring water
to a boil over medium-high heat. Using a slotted spoon,
gently lower the egg into the water, release it and let
it cook for 1 minute. Remove with the slotted spoon and
set aside to cool.

In a large wooden bowl, using the back of a soup spoon,
mash the anchovies with the garlic, mustard, lime juice
and Worcestershire sauce, pressing the mixture against
the bowl in circular motions, mixing it well until it
thickens and turns into a creamy paste. Cracked the
cooled egg into a separate bowl, and add the yolk to the
wooden bowl, discarding the egg white. Using a fork or a
whisk, mix thoroughly to combine. Add the salt and
pepper and mix well. Slowly, pour in the 1/2 cup olive
oil, whisking vigorously to emulsify the dressing as you
do. Add the grated Parmesan and continue mixing until
very thickened.

Add the cold lettuce leaves and, using tongs or your
hands, toss to coat with the dressing. Serve on a couple
of plates. Smear the croutons into the remaining
dressing in the bowl and tuck them into the lettuce,
including a few on top. Add more Parmesan to taste and
serve immediately.

Recipe from: Javier Plascencia

Adapted by: Pati Jinich

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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