Classic Caesar Salad
Gather these ingredients
- 18 to 24 narrow romaine heart leaves
- 1 cup plain homemade croutons
- 1 large clove garlic peeled
- ¼ cup or more good quality olive oil
- Salt
- 1 large coddled egg
- Freshly ground black pepper
- 1 whole lemon halved and seeded
- Worcestershire sauce
- 2 Tbs. freshly grated Parmigiano-Reggiano cheese
Instructions
- For the Croutons: Crush the garlic with the flat side of a chef’s knife and sprinkle it with ¼ tsp. of salt. Mince well. Add about 1 tbs. of oil and mash with the knife, creating a soft puree. Warm the puree over medium heat with another tbs. of oil. Add the croutons and toss for a minute or two. For milder flavor, strain the puree to remove the large bits of garlic before adding the croutons.
- For the Salad: Drizzle 2 Tbs. of oil over the romaine and toss. Sprinkle with a generous pinch of salt and several grinds of pepper. Toss.
- Add the lemon juice and several drops of Worcestershire. Toss.
- Crack the egg and drop it right onto the romaine. Toss.
- Sprinkle on the cheese. Toss. Add the croutons. Toss again. Serve immediately.
Notes
Excerpted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin. New York, Alfred A. Knopf, Inc., 1999.
