Homemade Caesar Salad - egg

Method

• How to coddle eggs: Coddling causes the yolk to become slightly thickened and warm.
• Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled).
• Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered.
• Let stand for exactly 1 minute.
• Immediately run cold water into the bowl until the egg can be easily handled; set aside.
• How to make Caesar Salad dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended.
• Whisk in the lemon juice and Worcestershire sauce.
• Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to "cook" the eggs).
• Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other.
• When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese.
• How to assemble Caesar Salad: Separate the Romaine leaves and discard the coarse outer leaves.
• Wash, drain, and pat with paper towels or spin dry the remaining leaves.
• Note: Lettuce should be prepared ahead of time and refrigerated until ready to use.
• Tear into bite-size pieces and set aside.
• In a large wooden salad bowl, add 1/3 of the dressing and toss with the croutons until well coated.
• Add the Romaine lettuce pieces and the remaining dressing; toss until coated.
• How to serve Caesar Salad: Divide the salad between chilled plates and sprinkle each salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground pepper.
• Serve immediately with chilled forks.