Caesar Salad Recipe

1/2 to 3/4 cup croutons

1 coddled egg (see directions below)*

1 to 2 teaspoons finely chopped garlic

1 anchovy fillet, mashed or finely chopped

1 Pinch of coarse salt

2 tablespoons (1/2 lemon) freshly squeezed lemon juice

1/2 tablespoons Dijon mustard

3 drops Worcestershire sauce

6 tablespoons extra-virgin olive oil

4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided

1 head Romaine Lettuce, hearts and tender leaves only

Coarsely ground black pepper

Soft-Boil or Coddle Method:

1. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled).

2. Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered.

3. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

4. Carefully remove eggs from shell and whisk them together with the rest of the vinaigrette in a bowl