Los Angeles and Tijuana Caesar Salad

Recipe Ingredients

		Anchovy filets
4 tablespoons	60ml	Milk
1 cup	237ml	Olive oil
10		Garlic - left whole
4		French bread
		(cut into 1/2" cubes)
		Egg
1		Romaine lettuce
		Juice from small lemon
		Salt and pepper
4 tablespoons	60ml	Parmesan cheese - grated

Recipe Instructions

1) Soak the anchovies in the milk for 5 minutes and drain on paper towels. Chop roughly. Cook the egg for 1 minute.

2) Crush the garlic and leave in the oil for about 30 minutes. Heat all but 6 tbs of the oil in a frying pan until hot. Fry the cubes of bread until golden brown, stirring constantly with a metal spoon for even browning. Drain on paper towels.

3) Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add the egg mixture and toss to coat well. Place in a clean serving bowl and sprinkle over the croutons and parmesan cheese. Serve at room temperature.

From the kitchen of Peggy and Bruce Travers

Source:
Molly Walsh

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