Hail Caesar Salad

1		loaf day old Italian bread
3		garlic cloves, mashed
9 Tbs		extra virgin olive oil
1/4 tsp		plus 1 pinch kosher salt
2		eggs
2		heads romaine lettuce, inner leaves only
7		grinds black pepper
1		lemon, juiced
6		drops Worcestershire sauce
1/4 cup		grated Parmesan cheese

1	Heat oven to 350 degrees.
2	Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
3	Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
4	Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
5	In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.

Servings: 8

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

grinds black pepper

Recipe Source

Author: Alton Brown

Source: Food.com