Return to Salads
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18 to 24 crisp, narrow leaves from the hearts of 2 heads romaine lettuce, or a package of romaine hearts, about 1 pound. 1 cup Plain Toasted Croutons (below)
Dressing: |
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If using romaine heads, remove the outside leaves of the romaine until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads). To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of the salt, and mince well.
Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft puree. Scrape the puree into the frying pan, add another tablespoon of oil and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.) To coddle the egg: Bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. Mixing and serving the Caesar: Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire; toss again. Taste for seasoning, and add more, if needed. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around and serve.
Plain Toasted Croutons: Preheat the oven to 350 degrees. Remove the crusts from 4 or more thick slices of home-style white bread and slice bread into 1/2-inch strips and then the strips into 1/2-inch cubes, to make 4 cups. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.
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