By Fran Lane

There’s nothing like the real thing. This Ceasar Salad recipe is easy to make and it’s the real deal. There have been many requests for this recipe, so here it is again. This tastes so good; you’ll feel like you’re dining at a 5 star restaurant. Enjoy. Tom~

Real Caesar Salad
1 1/2 cups olive oil / 3 cloves garlic, peeled and smashed / 8 oz. stale crusty Italian of French bread, cut into 1” cubes / 1 tbsp fresh lemon juice / 1 1/2 tsp Worcestershire sauce / 1/2 tsp hot sauce, such as tabasco / 4 oil packed anchovy filets, drained and roughly chopped / Kosher salt and freshly ground black pepper, to taste / 12 oz whole romaine lettuce leaves, inner leaves only / 1 egg, lightly beaten / 1 cup finely grated Parmesan
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, set aside.
Rub remaining garlic over inside of a large serving 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. Serves 2.


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