Original Caesar Salad

Recipe Ingredients

1/4 cup	59ml	Olive oil
2		Garlic cloves - crushed
16		Three-eighths-inch slices baguette
4 teaspoons	20ml	Anchovy paste
1 tablespoon	15ml	Red wine vinegar - (to 2)
2 tablespoons	30ml	Fresh juice of Mexican limes
1		One-minute coddled egg
1		Worcestershire sauce
1/3 cup	78ml	Garlic-flavored olive oil
8 tablespoons	120ml	Finely-grated Parmesan cheese - divided
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3		Romaine lettuce - outer leaves
		Discarded, ends trimmed, washed, dried
		And chilled

Recipe Instructions

To make the croutons, heat the olive oil and garlic in a skillet. Spread one-fourth teaspoon anchovy paste on one side of each baguette slice. Place slice paste-side down in hot oil and cook for 30 to 40 seconds, then turn and toast the other side. Continue with the rest of the slices, removing the garlic from the pan when it starts to brown. Place the croutons on paper towels to drain. Set aside.

Stir together the vinegar, lime juice, coddled egg and Worcestershire sauce in a big wooden salad bowl. Then add the garlic-flavored olive oil in a thin, steady stream, whisking constantly to form an emulsion. Stir in 6 tablespoons Parmesan cheese, salt and black pepper. Add the romaine leaves and croutons and toss until the lettuce is coated with dressing.

To serve, divide the salad among 4 chilled plates and sprinkle with the remaining Parmesan.

This recipe yields 4 servings.

Each serving: 407 calories; 15 grams protein; 51 grams carbohydrates; 5 grams fiber; 38 grams fat; 6 grams saturated fat; 62 mg. cholesterol; 1,618 mg. sodium.

Source:
The Los Angeles Times, 03-03-2004

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