Caesar Salad (the Original)

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1 cos lettuce
• 1 small baguette (to make croutons)
• 2 anchovy fillets
• 1 garlic clove (minced or put through a garlic press to crush)
• 15 g butter
• 1 lemon (juice of)
• 1/3 cup olive oil
• 1 teaspoon worcestershire sauce (lea & perrins recommonded)
• salt (to taste)
• pepper (freshly ground to taste)
• 1/4 cup parmesan cheese (grated or shaved)
• 1 coddled egg (see below)

Recipe

• 1 remove tough outer leaves of the lettuce.
• 2 wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
• 3 to make croutons -.
• 4 preheat oven to 180°c.
• 5 cut baguette into thick slices.
• 6 mash the anchovy fillets and garlic with the butter and spread over the bread slices.
• 7 place on a baking tray and bake until pale and gold and crisp.
• 8 for the dressing -.
• 9 with the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
• 10 coddled egg -.
• 11 lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
• 12 arrange the crisp lettuce leaves in a bowl.
• 13 add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
• 14 serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).