Caesar Salad

Whether to consist of anchovies inside the salad became once the principle point of dis- cussion. Today the question is whether or not to pinnacle the Caesar with bird breast, shrimp, or sliced beef. Any of these makes a fine addition,

turning a primary path into an entrée, but we hold an affection for the natural and actual article. First coddling or gently boiling, the egg facilitates to thicken the dressing, Preheat the oven to 350°F. Heat in a small saucepan over medium warmth till the butter is melted: 2 tablespoons butter 2 tablespoons greater-virgin olive oil 2 cloves garlic, halved lengthwise Salt and floor black pepper to taste Remove from the warmth and let stand for 10 minutes. Discard the garlic

Toss with the butter mixture: 3 cups ½-inch cubes French or Italian bread Spread on a baking sheet and bake, shaking the pan once or twice, until golden brown, 12 to 15 minutes. Mash together in a small bowl until a paste is formed: 4 cloves garlic, peeled ½ teaspoon salt

Whisk in. 2 teaspoons fresh lemon juice I teaspoon Worcestershire sauce Salt and ground black pepper to taste 2 to 4 anchovy fillets, rinsed, patted dry, and mashed to a paste (optional) Add in a slow, steady stream, whisk- ing constantly: ½ cup extra-virgin olive oil

In a salad bowl, toss the croutons and dressing with: 2 small heads romaine lettuce (preferably younger or internal light inexperienced leaves), washed, dried, and torn into chew-sized portions

2 large eggs, boiled gently for 2 minutes, or added raw (see Egg Safety, opposite) Sprinkle with: ½ cup Parmesan cheese shavings Serve immediately.

WESTERN SALAD Prepare Caesar Salad, left, adding about ½ cup crumbled blue cheese, and omitting the anchovies

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