James Beard's Caesar Salad

The classic table-side Caesar with a garlicky coddled-egg dressing, crisp romaine, croutons, and Parmesan.

Ingredients

• 2 large heads romaine lettuce, torn into pieces
• 2 cloves garlic, halved
• 1/3 cup olive oil, plus 2 tablespoons for the croutons
• 2 cups cubed French bread
• 1 egg, coddled (boiled 1 minute)

Juice of 1 lemon

• 6 anchovy fillets, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

Directions

1. Toss the bread cubes with 2 tablespoons olive oil and toast in a 375 degrees F oven until golden and crisp, about 8 minutes.
2. Rub a large wooden salad bowl with the cut garlic cloves, then discard them.
3. Add the romaine to the bowl and drizzle with the 1/3 cup olive oil, tossing to coat every leaf.
4. Break the coddled egg over the greens, add the lemon juice, minced anchovies, Worcestershire, and pepper, and toss until the leaves are lightly creamy.
5. Add the Parmesan and croutons, toss once more, and serve immediately.

Notes

Adapted from James Beard’s American Cookery; he considered the Caesar one of America’s great salad inventions.