This Caesar salad is ok. I'm going to try the Zuni Caesar next since the last time I had it at the restaurant, I thought it was the best I'd tasted in a long time.
- 2 cups cubed sourdough of other coarse county bread
- 3 tablespoons plus ½ cup extra-virgin olive oil
- Salt and freshly ground pepper
- 6 cloves garlic
- 4 anchovy fillets
- 1 teaspoon Worcestershire sauce
- 2 teaspoons red wine vinegar
- 2 hearts romaine lettuce
- 1 egg
- Parmesan cheese shavings
Preheat oven to 350 degrees (F). Spread bread cubes on baking sheet and sprinkle with 3T olive oil, 1/2t salt, and 1/2t pepper. Place in oven and toast, turning once or twice, until golden, about 15 minutes. Remove the cubes from the sheet, let cool, and rub cubes with garlic.
In a food processor, add garlic, 1/2t salt, anchovy fillets, Worcestershire sauce, vinegar, 1/2t pepper, and egg. Run food processor, slowly adding remaining 1/2C olive oil. Alternatively, mince garlic and anchovies, and whisk with 1/2t salt, 1/2t pepper, Worcestershire sauce, vinegar, 1/2C olive oil, and egg.
Add lettuce and ¾ of the croutons to a bowl and mix gently with dressing. Top with remaining croutons and scatter Parmesan shavings.