Classic Caesar Salad

Ingredients

• About 1/2 cup extra virgin olive oil
• 1 cup rustic bread, cut into 1-inch cubes
• Salt
• freshly ground black pepper
• 1 clove garlic, halved
• 2 eggs
• 2 tablespoons freshly squeezed lemon juice
• 2 to 3 tablespoons minced anchovies, or to taste
• Dash Worcestershire sauce
• 1 large head romaine lettuce, washed, dried and torn into pieces
• ½ cup freshly grated Parmesan

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    408 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 12 grams protein; 103 milligrams cholesterol; 357 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
2. Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
3. Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.