A delightful twist on the classic Caesar Salad, featuring a rich dressing and crispy garlic croutons.
Prepare the romaine lettuce by removing any wilted outer leaves, washing the rest, and drying them thoroughly.
Drying the lettuce thoroughly ensures the dressing adheres better to the leaves.
Slice the baguette into thick slices and spread with a mixture of mashed garlic and butter.
Use a serrated knife for cleaner cuts on the baguette.
Toast the prepared baguette slices in a preheated oven at 180°C until golden and crisp.
Keep an eye on the croutons to prevent burning.
Combine the anchovy fillets, lemon juice, olive oil, Worcestershire sauce, salt, and pepper in a bowl and whisk until smooth.
Taste the dressing and adjust seasoning as needed.
Coddle the egg by placing it in simmering water for 1 minute, then remove and cool slightly.
Coddling the egg ensures food safety while maintaining a creamy texture.
Toss the lettuce with the dressing, croutons, and grated parmesan cheese.
Toss gently to avoid bruising the lettuce leaves.
Serve the salad immediately for the best texture and flavor.
Serve on chilled plates to keep the salad crisp.
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