Caesar Salad

Ingredients

• 1/4 cup parmesan cheese
• 2 large eggs
• 7 dashes black pepper
• 1/4 tsp kosher salt
• 9 tbsps extra virgin olive oil
• 1/2 tbsp worcestershire sauce (7 drops)
• 1 lemon yields lemon juice
• 3 cloves garlic, mashed
• 3 cups garlic
• 2 heads romaine lettuce inner leaves
• 16 oz italian bread loaf

Directions

1. Heat oven to 350 °F (175 °C).
2. Cut 1/2 to 3/4" croutons from (day old) loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
3. Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat.
4. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
5. Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
6. In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well.
7. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in parmesan cheese and serve with croutons.
8. Note: based on recipe from Alton Brown of Food Network TV.