Caesar Salad I

Recipe View Prepare the Lettuce: Thoroughly wash the romaine lettuce leaves and dry them completely using a salad spinner or paper towels. Wrap the dried leaves in paper towels and refrigerate for at least 1 hour, or preferably longer, to ensure they are crisp and cold. (Prep time: 5 minutes, Chill time: 60+ minutes)

Recipe View Emulsify the Dressing Base: In a medium-sized bowl or jar, combine the olive oil, red wine vinegar, Worcestershire sauce, salt, ground mustard, crushed garlic, and fresh lemon juice. Whisk vigorously until the mixture is well emulsified and slightly thickened. (Prep time: 5 minutes)

Recipe View Coddle the Egg: Bring 3 cups of water to a gentle boil in a small saucepan. Carefully lower the egg (in its shell) into the boiling water and let it stand for exactly 1 minute. Remove the egg from the water and immediately transfer it to a bowl of ice water to cool slightly. Once cool enough to handle, crack the egg open and add it to the dressing base. Whisk thoroughly until the egg is fully incorporated and the dressing is creamy and smooth. (Cook time: 1 minute, Prep time: 5 minutes)

Recipe View Incorporate the Anchovies: Mash the desired amount of anchovy filets into a paste using a fork. Whisk the anchovy paste into the dressing, ensuring it is evenly distributed. Reserve a few whole anchovy filets for garnish if desired. (Prep time: 5 minutes)

Recipe View Assemble the Salad: In a large bowl, place the chilled, torn romaine lettuce leaves. Pour the prepared dressing over the lettuce and gently toss to coat all the leaves evenly. Add the grated Parmesan cheese, homemade garlic croutons, and freshly ground black pepper. Toss again lightly to combine. (Prep time: 5 minutes)

Recipe View Serve Immediately: Serve the Caesar Salad immediately to prevent the croutons from becoming soggy. Garnish with additional Parmesan cheese and reserved anchovy filets, if desired. Enjoy! (Prep time: 2 minutes)