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Classic Caesar Salad

salads

2 cloves garlic; crushed
1 large head of romaine, washed and dried; cut in bite-sized pieces
1/3 cup olive oil
juice of 1 lemon; or to taste
6 anchovies; finely chopped (optional)
fresh ground pepper; to taste
pinch salt; if desired
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
2 large eggs; coddled (see note)
2 cups croutons
lemon wedges

Rub a large salad bowl with garlic. Add the romaine and olive oil and toss well Add salt, Worcestershire and Parmesan, toss well, and then adjusting seasonings if necessary. Crack coddled eggs over top the salad and mix until it is well combine. Toss in, or sprinkle on, croutons. Serve immediately Garnish individual salad plates with lemon wedges and more freshly grated parmesan. NOTE: To coddle the eggs (do so just before they are required), place whole eggs in boiling water, remove from heat, and allow to stand one minute.

Contributor: Victoria Times Colonist

Yield: 6 to 8 servings

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