This may take more recipe than your usual Caesar salad recipes but it’s absolutely worth the effort.

INGREDIENTS

2 cloves garlic, crushed
6 tablespoons safflower oil
3/4 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 (2 ounce) can anchovy filets
1 egg
1 French baguette, cut into 1/2 inch pieces
4 tablespoons melted butter
1 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
1 tablespoon grated Parmigiano Reggiano cheese
1 large head romaine lettuce – rinsed, dried, and torn into bite-size pieces
1/2 cup grated Parmigiano Reggiano cheese

• Prepare the oven to 275 degrees F.
• For the dressing, combine garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne and lemon juice in a glass jar.
• Use warm water to rinse the anchovy fillets and pat dry. Chop roughly and add into the jar of dressing. Cover and shake well to combine.
• In a small saucepan, boil about 2 inches of water. Add the eggs and remove the pan from heat. Leave it for a minute before removing the eggs from the pan. Cool and crack open. Scrape the yolk along with the runny whites and place it in a small bowl. Beat until very frothy. Add this into the jar of dressing and shake again.
• For the croutons, combine bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss until bread is well coated.
• Arrange the bread on a 10 x 15-inch jelly roll pan. Place it into the oven and bake for 30 minutes.
• In a large bowl, mix the romaine lettuce with 1/2 cup grated cheese, dressing and croutons to taste. Toss until coated. Serve.