Caesar Salad Recipe Courtesy Sara Moulton 4 tablespoons butter 4 tablespoons olive oil 6 cloves garlic Salt and pepper 1loaf day old Italian bread 4 hearts of Romaine lettuce 4 anchovy filets 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 2 pasteurized eggs 1 cup olive oil 2/3 cup Parmesan cheeseIn a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper. Let sit for 10 minutes and remove garlic. Cut enough bread into 1/2-inch cubes to make 4 cups. In a bowl, toss bread cubes with the butter mixture. Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden. Remove from the oven and let cool on a paper towel lined tray. Trim ends off romaine lettuce, keeping the leaves whole. Wash and spin dry.
Rinse and pat dry anchovy filets. In a bowl, mash anchovies to form a paste. Mince 3 cloves of garlic with a pinch of salt. Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg. Drizzle in 1 cup olive oil.
In a large bowl, toss the romaine leaves with the dressing and Parmesan. Transfer to a platter and top with the croutons.
*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Yield: 8 servings Prep Time: 40 minutes Cook Time: 10 minutes Difficulty: Easy