Caesar Salad

Modified Caesar salad with crispy chunks of chicken.

Oh my, another delightful meal at John's house.

Hmmm, wonder if "Mrs John" would mind if I just stopped by!?

No worries, I am in CA!

But just have to say, what a tempting lunch his salad is!

Way to go, John

Man that looks fine John, Is that homemade dressing? Recipe?

Homemade dressing with anchovies? Gotta have anchovies for ceasar, otherwise it's just an odd Ranch.

Once upon a time when my husband was on an expense account, he would always order Cesar salad, the kind that the waiter makes at your table.  I looked for several years before I found a recipe that recreated his "expense account" Cesar salad.  Below is my recipe.  It is very labor intensive, but for special dinners, it is well worth the effort.:
 
1 C extra virgin olive oil
4-6 cloves of garlic, thinly sliced
2 cloves of garlic, crushed
1-2 T Worchester sauce
4-8 anchovies, cut into small pieces
1 t Kosher salt
2 coddled eggs
1-2 lemons
Parmingiano Reggiano. freshly grated( Get the real  Parmingiano Reggiano, it is worth it in this recipe!)
1 loaf Italian bread cut into 1" cubes
1 package of Romaine lettuce( the kind that has 3 heads of Roamine in the package)
 
Garlic Oil:
Place sliced garlic in oil.  Refrigerate overnight.
 
Croutons:
Place 2/3 C of garlic oil in shallow bowl.  Dip each bread cube in oil, making sure to let oil soak into the bread.  Spread bread cubes on rimmed baking pan.  Bake at 350 for 15 minutes until golden.
 
Coddled eggs:
 
Place eggs in bowl of hot tap water for 15 minutes.  Bring water to a boil in saucepan.  Place eggs in boilng water for 1 minute, then immediately place in ice water to stop cooking.  I always use regular eggs, but you can use pastuerized eggs if you want to be extra careful. 
 
Salad:
Put the anchovies, Worchester sauce, crushed garlic & salt in bottom of large salad bowl.  With a fork mash anchovies, Worchester sauce, crushed garlic & salt until everything is a paste.  Add 1/3 C of garlic olive oil, mix with paste.  Remove the outer leaves from the romaine & tear  into bite size pieces.  Add to the bowl.  Coddle the eggs & add to romaine, squeeze the juice of 1 lemon over the romaine.  Grind black pepper over all.  Toss salad & taste.  Add more salt ,pepper & lemon juice if desired.  Add croutons & grated Parmingiano Reggiano.  Toss again.  Serve immediately.