Caesar Salad - Joie Warner

Recipe Ingredients

2		Garlic
6		Anchovy fillets - drained
1 tablespoon	15ml	Dijon-style mustard
		Salt
		Black pepper - freshly ground
1/2 cup	118ml	Olive oil (best-quality)
4 tablespoons	60ml	Fresh lemon juice, to 5
1 tablespoon	15ml	Egg (small)
1		Romaine lettuce
1/2 cup	73g / 2.6oz	Parmesan cheese - freshly grated
		Croutons

Recipe Instructions

Make the croutons ahead for this traditional recipe from Joie Warner's "Salads" (Hearst Books, 1988).

With the motor running, drop garlic cloves (2 to 4 cloves) into the bowl of a food processor fitted with the steel blade. Mince, then add anchovies and process to combine.

With the motor running, add oil in a thin stream until thickened.

Add lemon juice and egg; process a few seconds to combine.

Tear lettuce leaves into manageable pieces and place in a large salad bowl.

Add dressing and toss.

Sprinkle with Parmesan cheese, toss again, and top with croutons.

Serve at once, passing the pepper mill for each person to add to taste.

CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality olive oil in a large skillet.

Add 2 small garlic cloves, minced; 1 teaspoon oregano; and 1/2 teaspoon thyme.

Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and fry until lightly browned. Remove to a paper-towel-lined plate to drain.

Source:
Joie Warner's "Salads"

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