Caesar Salad

There usually is not any left over

I have always found the fact that this was invented in America hilarious. OK, it was an Italian immigrant living in San Diego, but I count that as red, white and blue.

I prefer to coddle the eggs, but for the purist they should be raw. I always use Romano instead of Parmesan because Romano is the superior cheese. You will need a large wooden bowl to make this in. I don’t know why it comes out better in a wooden bowl, just trust me. Throw away any salad that’s left over because of the raw egg.

Caesar Salad

• 2 large cloves garlic
• 1/3 cup olive oil
• 8 anchovy fillets minced
• 6 whole anchovy fillets
• 2 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tbsp lemon juice
• 1 green onion diced
• 2 eggs
• 1 large bunch romaine lettuce
• ½ cup Romano shredded
• 1 cup croutons

Rub one clove garlic into bowl then discard what remains. Mince the other clove and put in bowl along with the oil, Worcestershire sauce, minced anchovies, Dijon mustard, lemon juice and green onion. Whisk together and season with salt and pepper. Right before serving bring a pot of water to a heavy boil. Add eggs and cook for 20 seconds. Remove from water and crack egg into bowl. Whisk together again. Tear lettuce in large chunks and sprinkle with cheese. Toss well to incorporate dressing. Add croutons and toss again. Serve immediately garnished with extra anchovies.

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