Hail Caesar Salad

Enjoy a refreshing, authentic Caesar Salad with a delicious recipe courtesy of Alton Brown.

Recipe courtesy of Alton Brown

Alexa Burnett Caesar Salad
Alexa Burnett’s Caesar Salad

Yield: 4 to 5 servings

1/2 loaf day old Italian bread

2 garlic cloves, mashed

¼ cup extra virgin olive oil

1/8 teaspoon plus 1 pinch kosher salt

1 egg

1 head romaine lettuce, inner leaves only

3-4 grinds black pepper

1/2 lemon, juiced

3 drops Worcestershire sauce

1/4 cup grated Parmesan cheese

Heat oven to 350 degrees.

Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.

Crush the garlic and mix with 2 tablespoons of oil and 1/8 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.

Bring 2 cups water to a boil in a small saucepan. Add the eggsand cook for 1 minute. Chill in ice water to halt cooking. Set aside.

In a very large bowl, tear lettuce and toss with 2 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.

Recipe courtesy of Alton Brown

© 2015 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/hail-caesar-salad-recipe.print.html?oc=linkback

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