Classic Caesar Salad
1 head romaine lettuce
180ml extra virgin olive oil
45ml red wine vinegar
5 ml Worcestershire sauce
2g ground mustard
1 clove crushed garlic
2 Size 7 eggs (1 for dressing/1 x to serve)
1 lemon, juiced
freshly ground black pepper
20g grated Parmesan cheese
170g garlic croutons
45g anchovy fi lets
2 small tomatoes (optional)
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, atleast 1 hour or more. In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard,garlic and lemon juice. Whisk until well blended.
Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressinguntil thoroughly blended. Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for serving garnish.
To assemble, place torn lettuce leaves into a large bowl. Pour dressing over the top and toss lightly.Add the grated cheese, croutons, tomatoes, and freshly ground pepper. Toss lightly.
Optional: You can also add a freshly poached runny egg on top - for extra tasteand visual appearance.
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