The Real McCoy Caesar Salad Recipe

The Real McCoy Caesar Salad Recipe

Ingredients:

Black pepper; freshly-ground
Worcestershire sauce
2 head of Romaine lettuce (large, crisp)
2 garlic cloves (large)
1/2 tsp of salt
2 pcs of eggs
Juice squeezed from 1 lemon
2 c cubes of French bread
1/4 c of Parmesan cheese; grated
9 Tbsps of Extra Virgin olive oil

Directions:

Rinse and drain the Romaine lettuce. Tear the leaves but ensure that it is whole. Place torn leaves in a large bowl. Cover with cling wrap; and then set it aside in the fridge.

Make the croutons. Press the garlic; and in a small bowl, combine it with salt and three (3) tablespoons of olive oil. Whisk well.
Set it aside for about 8-10 minutes; and then pour it into a medium-sized nonstick skillet.

Place it over medium heat. When oil is hot, add the French bread cubes. Turn it every now and then ’til cubes turn light brown. Remove the cubes from the heat.

Transfer it into a platter or bowl with paper towel to drain excess oil.

Boil the eggs for a minute or two (depending on your preference). Drain, let it cool, remove the shell; and then set it aside.

Combine approximately four (4) tablespoons of the olive oil with the chilled Romaine lettuce; and then toss it lightly. Follow it with a dash of salt, ground black pepper, lemon juice, eggs, as well as six (6) drips of Worcestershire.

Toss well. Adjust the amount of salt and pepper depending on your preference. Sprinkle with Parmesan; and top with croutons prior to serving.

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