Caesar Salad

Makes 4 servings 

Croutons:

•    1 garlic clove, peeled and sliced

•    1/2 cup olive oil

•    1 cup French bread, cubed

•    2 heads romaine lettuce; washed, cut and dried 

       Dressing: 

•    garlic oil (see above)

•    1 ½ t. salt

•    ¼ t. dry mustard

•    black pepper

•    5 fillets of anchovy

•    dash Worcestershire

•    3 T. wine vinegar

•    1 egg, raw

•    juice of 1 lemon

•    croutons (see above)

•    2-3 T. Parmesan cheese, grated

Overnight: Soak whole anchovies in water .  Soak garlic in oil.  

Croutons: Discard garlic from oil.  Sauté cubed bread in 2 T. garlic oil (save the

remaining oil for the dressing).  Set aside.   

Assembly:  Mash anchovies; set aside.  Put lettuce in very large bowl.  Add the

dressing ingredients—one at a time—in the order listed above.  Toss well and

serve.  (Add a little flair—put dressing ingredients in small separate bowls and

prepare at the table.)

At the request of the boys we modified this assembly in 2006.  Now we put all the dressing ingredients in the bowl first, thoroughly mix them, add the lettuce, toss well, and top with the croutons.

Contributed by Diana & Dick Gough 

We got this recipe from the Joy of Cooking and have been making it for about 30 years.  It has always been very popular and we make it at the dinner table as a big production – especially dropping in the raw egg.