Hail Caesar Salad
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
50
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Heat oven to 350 degrees
2
Cut 1/2 to 3/4-inch croutons from the 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
4
Strain the oil into a skillet over medium heat
5
Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold
6
Set aside
7
Bring 2 cups water to a boil in a small saucepan
8
Add the eggs and cook for 1 minute
9
Chill in ice water to halt cooking
10
Set aside
11
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil
12
Sprinkle with the remaining kosher salt and the black pepper
13
Add the remaining olive oil
14
Toss well
15
Add the lemon juice and Worcestershire sauce
16
Break in the eggs
17
Toss until a creamy dressing forms
18
Toss in Parmesan cheese and serve with croutons