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Salad - CAESAR SALAD
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| 1½ cups | olive oil |
| 3 cloves | garlic, peeled and smashed |
| 8 oz. | stale crusty Italian or French white bread, cut into 1" cubes |
| 1 tbsp. | fresh lemon juice |
| 1½ tsp. | Worcestershire sauce |
| ½ tsp. | hot sauce, such as Tabasco |
| 4 oil-packed anchovy filets, drained and roughly chopped | |
| Kosher salt, to taste | |
| freshly ground black pepper, to taste | |
| 12 oz. | whole romaine lettuce leaves, inner leaves only |
| 1 | egg, lightly beaten |
| 1 cup | finely grated Parmesan |
1. Heat 1 cup oil and 1 clove garlic in a 12" skillet over medium heat. Add bread, and cook, tossing often, until golden brown and crisp, about 5 minutes. Transfer to paper towels to drain, and set aside.
2. Rub remaining garlic over inside of a large wooden serving bowl, and leave in bowl. Add juice, Worcestershire, hot sauce, anchovies, and salt and pepper, and whisk until anchovies are broken down. Add remaining oil, and whisk until just blended. Add lettuce leaves, and toss to coat in dressing; drizzle egg over leaves, and toss again until evenly coated. Add reserved croutons, Parmesan, and salt and pepper, and toss until evenly combined; serve immediately.
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