AUTHENTIC CAESAR SALAD

THE BEST! DON’T BE AFRAID OF THE ANCHOVIES, YOU’LL NEVER TASTE THEM!

ingredients

1 GARLIC CLOVE
3/4 C. OLIVE OIL
2 C. 1/4 INCH STALE BREAD CUBES
2 MEDIUM HEADS ROMAINE LETTUCE, WASHED, DRIED, TORN INTO PIECES AND CHILLED
1/2 C. GRATED PARMESAN CHEESE
SALT/PEPPER TO TASTE
2 EGGS
JUICE OF 1 LARGE LEMON
1 TBSP. WORCESTSHIRE
10-12 ANCHOVY FILLETS DRAINED AND MINCED

directions

LET CRUSHED GARLIC CLOVE STAND IN OIL OVERNIGHT OR 8 HOURS. DISCARD GARLIC. HEAT 1/4 C. OF THE GARLIC-FLAVORED OIL IN A SMALL SKILLET; ADD BREAD CUBES AND SAUTE’ TIL GOLDEN. DRAIN; SET ASIDE. PUT ROMAIN PIECES IN SALAD BOWL. ADD REMAINING 1/2 C. GARLIC FLAVORED OIL AND SALT AND PEPPER. TOSS UNTIL ROMAIN IS WELL COATED. BREAK EGGS INTO CENTER OF SALAD. TOP WITH LEMON JUICE AND TOSS TILL ROMAINE IS COATED WITH A CREAMY DRESSING. ADD WORCESTERSHIRE AND ANCHOVIES. TOSS; SPRINKLE WITH PARMESAN CROUTONS.

Source: MOM