Classic Caesar Salad
Serves 4
This is the real McCoy!
  1. 1 large head romaine lettuce, torn into bite size pieces
  2. 1 cup extra virgin olive oil
  3. 3 cups French bread, cubed
  4. 2 large cloves garlic, peeled
  5. 8 anchovy fillets
  6. 1 teaspoon Worcestershire sauce
  7. 1 teaspoon dry mustard
  8. 2 tablespoons freshly squeezed lemon juice
  9. 1 teaspoon freshly ground black pepper
  10. 1 teaspoon coarse sea salt
  11. 2 coddled eggs - see how to coddle eggs below
  12. ½ cup grated Parmesan cheese
  13. ¼ cup shaved or shredded Parmesan cheese
  1. Fry bread cubes in some of the olive oil, as needed. Toss until crispy and golden. Set aside to drain on paper towels.
  2. 2. Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
  3. 3. Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
  4. 4. Add the grated Parmesan cheese and whisk again until combined.
  5. Add the shredded lettuce and toss thoroughly.
  6. 5. Add the coddled eggs and toss until the lettuce is coated with the egg. Top with shaved or shredded Parmesan cheese. Serve
From The Chef To You