Caesar Salad
by Gary H in User ContributedLots of crunch!
Place egg yolk, garlic, vinegar, anchovies, Worcestershire sauce, mustard, lemon juice, and a little salt and pepper in a blender and whiz until smooth. With the blender going gradually add the light olive oil through the feed tube.
Cut the bread into 1cm pieces. Heat the olive oil or butter or a combination in a skillet, add th bread and cook over a gentle heat until golden and crispy. Remove from pan and allow to cool.
Separate the romaine leaves. Use only the crispy inner leaves. Wash and dry them, then tear into fairly large pieces. Place in a large bowl and toss with dressing. Scatter croutons over and sprinkle the shaved parmigiano reggiano.
