Caesar Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 large head romaine lettuce
• 1 garlic clove
• 1/4 teaspoon dry mustard
• 1/4 cup olive oil
• 1/2 teaspoon black pepper
• cayenne pepper
• 0.25 (2 ounce) can olive anchovy packed in oil
• 1 egg
• 1 lemon
• 1 dash worcestershire sauce
• 1 cup toasted cubed stale bread
• olive oil flavored cooking spray
• 3 tablespoons parmesan cheese

Recipe

• 1 spray a cooking sheet or some layered aluminum foil with cooking spray. place cubed bread on the sheet or foil, and give the bread a light shot of the cooking spray. sprinkle lightly with black pepper, and place in a 375°f oven. check every few minutes, and remove when crispy.
• 2 peel outer leaves off lettuce and discard. slice remaining lettuce (as a bunch) in half-inch strips. rinse in cold water.
• 3 peel the garlic by mashing it with the heel of your hand, the flat of a knife, or a wooden spoon -- the important thing is to get the peel off the garlic, and keep everybody happy. take half the anchovies out of the can--the rest can be stored in the refrigerator, covered in oil, for a couple days. microwave the lemon for thirty seconds, and then slap it around a little. cut open carefully, squeeze out juice into bowl. pulp is okay, but pick out the seeds with a spoon.
• 4 combine everything except the rinsed lettuce, the oil, and the bread (should probably still be in the oven) in the blender (if you don't have a blender, whisk everything together well).
• 5 once the mix is good and pureed, slowly drizzle in the olive oil as the blender continues to run, adding a few drops at a time. the mixture should lighten, and visibly get thicker--if it doesn't, slow down (if you're not using a blender, this step will be a lot of whisking). add an additional egg or a 1/4 cup of eggbeaters if the dressing is too thin.
• 6 adjust taste with additional garlic, lemon juice, pepper, and worcestershire sauce as desired. (adding additional mustard will not really make the dressing taste more "caesar-y", and the dressing shouldn't need any more anchovy).
• 7 pour mixture in salad bowl, and chill in refrigerator until ready to serve.
• 8 add lettuce and croutons to salad bowl, toss. garnish with parmesan cheese and black pepper.