Caesar Salad

Serves 2

1 package of hearts of romaine (3 hearts)

3T good quality extra virgin olive oil

½ T volume of garlic cloves, sliced in half length-wise (3-4 regular sized cloves)

4 anchovy filets

1.5 tsp Worcestershire sauce

1 tsp Dijon mustard

¾ of the juice of one small/medium lemon

½ tsp black pepper

1 egg, warmed (15 seconds on high in a powerful microwave)

1/3 to ½ cup grated parmesan cheese

Salt to taste (very large pinch, typically

 

Croutons:

2 slices of good quality bread

2 T butter (salted would be best)

Set oven to broil at 500 degrees. Toast bread. Melt butter. Cut bread into 1" x1" pieces. Drizzle butter over and toss (do it in a couple of separate drizzles). Spread croutons over cookie sheet. Place on top oven rack and cook for 45 seconds. Take out of oven, turn over each crouton. Cook for another 30 – 35 seconds. Be very careful, these are prone to burning.

 

Dressing:

In a large bowl using a wooden spoon, smash garlic cloves against the sides of the bowl until they are disintegrated. This is pretty labor intensive, and fairly irritating at first—power through, it's worth it. Squeeze the garlic pulp against the sides of the bowl, and rub around the entire bowl. Discard the mashed garlic, the oil (which is what you've been extracting in this process) will remain and add a wonderful flavor (don't feel like you need to get rid of every fleck of garlic though). Don't try using a garlic press for this; it doesn't work; the oil gets left in the press and you're left with a flavorless dressing. Place the anchovies in the bowl, mash them against the sides as you did with the garlic, but don't discard. Continue until you have a paste. Add the egg, lemon juice, mustard, pepper, Worcestershire, and whisk well. Slowly beat in the oil. Taste and season with salt.

Putting it all together:

Wash the leaves of romaine and roughly shred. Be sure to use almost all of each leaf, as the thick part of the ribs add a much needed texture. Place in a salad spinner and spin until dry. Note: if you don't have a salad spinner, go out and buy one now; it will be the best kitchen purchase you make this year ($10-$20 at Bed, Bath and Beyond). Toss the shredded romaine with the dressing to coat. Mix in the parmesan cheese to taste. Toss with the croutons. Serve immediately.

Optional Toppings:

King crab: 1.3 pounds (shell on)

Blackened Salmon: Cover with blackening seasoning on each side. Heat a cast iron skillet to extremely hot. Cook each side of the filets on hot for 1 minute, or until smoking and "blackened." Reduce heat to medium-low, cook each side an additional 4 minutes until cooked through. Chill salmon in fridge until cool. Do not serve warm, it will wilt the lettuce and ruin the salad.