This recipe should be in every chefs repertoire. It’s sophistacted and complex yet simple to make . You may be making copies of this one for friends!
1 tablespoon olive oil
1 clove minced garlic
1 cup white bread cut into ½”cubes- its your choice what type of bread to use ,this one is just my favorite.
Heat olive oil in large skillet (cast iron is great for this). Add garlic and bread cubes. Toss well to coat cubes with the oil and garlic. Toss occasionally to toast in until light golden brown.
Set aside until ready to assemble salad.
Caesar Dressing :
2 tablespoons Anchovy Paste
1 tablespoon chopped Capers
1 tablespoon Dijon Mustard
1 Egg Yolk
2 cloves minced Garlic
¾ cup Olive Oil
1 tablespoon Champagne vinegar
1 tablespoon Lemon juice
¼ cup Heavy Cream
Salt and Pepper
In medium bowl , whisk together anchovy, capers, mustard, egg yolk, and garlic.
In a slow steady stream, whisk in oil, then the vinegar, and the lemon juice.
Stir in heavy cream. Season with salt and pepper.
2 soft boiled eggs- drop eggs in boiling water for 5 minutes – remove and peel under cold water
let sit for 5 minutes –peel
3 hearts romaine lettuce -full leaves
In a large salad bowl place lettuce leaves and toss with
½ cup Caesar Dressing coating all the leaves generously.
½ cup shaved Parmesan Cheese
Add croutons and toss lightly
This is a good recipe to plate on individual plates.
Place egg on top –slice in half