This is the way I prefer Caesar Salad, regardless of what some here profess
as authentic or the use of a nearly raw egg, or merely rubbing the bowl
with garlic. I *like* the anchovies and the dash of Worcestershire,
coddled egg, etc.

Caesar Salad

1/2 to 3/4 cup croutons (see directions below)
1 coddled egg (see directions below)
1 to 2 teaspoons finely minced garlic (1 to 2 medium cloves with inner
green germ removed)
1 anchovy fillet, mashed
Pinch of coarse salt
2 tablespoons (1/2 lemon) freshly squeezed lemon juice
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano
Reggiano), divided
1 head Romaine lettuce, hearts and tender leaves only
Coarsely ground black pepper

To make croutons: Preheat oven to 375 degrees F. Trim the crust from day-
old peasant-style bread (Italian or French bread) and dice into 3/4-inch
cubes. Toss with enough olive oil to coat, but not drench. Sprinkle lightly
with salt and spread out on a rimmed baking sheet. Bake approximately 10 to
15 minutes or until just golden brown. Halfway through the baking time,
give the pan a shake to make sure the croutons toast evenly. Remove from
oven and completely cool croutons. Store in an airtight container.
*
To coddle egg: Coddling causes the yolk to become slightly thickened and
warm. Bring a very fresh egg to room temperature by immersing it in warm
water (otherwise it might crack when coddled). Place the egg in a small
bowl or mug and pour boiling water around the egg until it is covered. Let
stand for exactly 1 minute. Immediately run cold water into the bowl until
the egg can be easily handled; set aside.
*
To make dressing: In a bowl, whisk together the garlic, anchovy, and salt
until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in
the coddled egg until the mixture is thick, approximately 1 minute (this
enable the lemon juice to "cook" the eggs). Slowly drizzle in the olive oil
with one hand while vigorously whisking the mixture with the other. When
the dressing is well combined, whisk in 2 tablespoons of the Parmesan
cheese.
*
To assemble salad: Separate the Romaine leaves and discard the coarse outer
leaves. Wash, drain, and pat with paper towels or spin dry the remaining
leaves. Note: Lettuce should be prepared ahead of time and refrigerated
until ready to use. Tear into bite-size pieces and set aside.
In a large wooden salad bowl, add 1/3 of the dressing and toss with the
croutons until well coated. Add the Romaine lettuce pieces and the
remaining dressing; toss until coated.
*
To serve: Divide the salad between two chilled plates and sprinkle each
salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground
pepper. Serve immediately with chilled forks.
Makes 2 to 4 servings

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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Date: Tuesday, 11(XI)/11(XI)/08(MMVIII)
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Today is: Veteran's Day
Today is: Veterans Day, Remembrance Day (Canada)
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'Why is 'abbreviation' such a long word?'
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