Caesar Salad (Insalata Cesare)

1. 1

   FOR CROUTONS:

2. 2

   1) Crush garlic and saute with 2 tbsp olive oil over moderate heat.

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   2) When brown, discard garlic and add bread crumbs and cook until golden and crispy. Drain on paper towel and season with salt and tbsp Parmigiano.

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   FOR SALAD:

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   1) Remove leaves to reach heart and dry well and cool in preparation for toss.

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   2) Sprinkle 1/2 tsp salt and olive oil in bowl and rub with garlic before mashing into paste.

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   3)Add anchovies and capers and mash. Then add mustard and yoke with a little bit of the egg white, mixing into paste.

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   4) Add remaining olive oil, a little at a time to develop creamy base.

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   5) Add lemon juice, vinegar, Worcestershire, Tabasco, and 1 tbsp Parmigiano. Mix well.

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    6) Tear lettuce into bite sized pieces and toss with dressing. Grind fresh black pepper and toss again. Add croutons and one final toss.

* Per serving · 4 servings · Values may vary.