RECIPE: CAESAR SALAD

DRESSING:

2 Tbl Sp Olive oil

2 Tbl Sp Canola oil

1 Tbl Sp Balsamic vinegar

2 Tbl Sp White Wine vinegar

1 Lemon juiced

1–4 inches Anchovy paste squeezed

2 Tsp Dijon mustard

2 splashes of Worcestershire sauce

Salt & Pepper

Mix all ingredients with a whisk or fork

CROUTONS:

2 Slices of grainy bread cut into cubes

1 clove of garlic finely chopped

Salt & Pepper

EGGS:

2 large eggs

CHEESE:

1 cup grated Parmesan cheese

COOKING:

Cook the croutons on a large skillet on Medium heat with olive oil and small amount of butter. Season slightly. Cook slowly and flip the croutons. At the end of the process add the garlic for a few minutes, and toss together.

Place eggs in water in a small saucepan. Bring to a boil and cook for 1 1/2 minutes. Place under cold water to cool.

LETTUCE:

1/2 large head of Romain lettuce

Wash and tear lettuce into mouth sized pieces, and drain using a salad spinner or pillow case swung around.

ASSEMBLY:

Put the lettuce in a large serving bowl, add the eggs such that they are scooped out from their shells. Add the grated Parmesan and the dressing, too. Toss all ingredients, and then add the croutons and toss some more until coated.

Serve immediately.