Caesar Salad

 The famous Caesar Salad was invented by the Tijuanan chef Caesar Cardini in the 1920's. Heard of it but never seen nor tasted any. The name is unique plus an interesting origin. It even looks inviting. After a mad rush at his restaurant, he had to make due with what was left, and hence Caesar salad was born. In 1948 the Cardini family trademarked the original recipe. I guess I'd like to try it one day.


Ingredients:

1 large head romaine lettuce, torn into bite size pieces
1 cup extra virgin olive oil
3 cups French bread, cubed
2 large cloves garlic, peeled
8 anchovy fillets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon coarse sea salt
2 coddled eggs - see how to coddle eggs below
½ cup grated Parmesan cheese
¼ cup shaved or shredded Parmesan cheese

Fry bread cubes in some of the olive oil, as needed. Toss until crispy and golden. Set aside to drain on paper towels.

Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.

Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.

Add the grated Parmesan cheese and whisk again until combined.

Add the shredded lettuce and toss thoroughly. Add the coddled eggs and toss until the lettuce is coated with the egg. Top with shaved or shredded Parmesan cheese. Serve

Serves 4-6