The Prohibition Caesar Salad* Recipe

Time45m

Serves2

Tender Romaine Hearts, Rustic Garlic Croutons, Crispy Farm Egg, Parmigiano Reggiano, Grape Tomatoes, House Made Caesar Dressing

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Ingredients

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1
Make the Croutons
Preheat your oven to 375°F (190°C). Cut the stale bread into cubes. In a bowl, combine the bread cubes, minced garlic, olive oil, and a pinch of salt. Toss well to coat. Spread the cubes in a single layer on a baking sheet and bake for about 15-20 minutes, or until golden brown and crispy, tossing halfway through.
2
Cook the Eggs
Bring a pot of water to a gentle boil. Carefully add the farm eggs and cook for 6-7 minutes for a soft, runny yolk. Remove the eggs and place them in an ice bath to stop the cooking. Once cooled, peel and set aside.
3
Prepare the Caesar Dressing
In a bowl, whisk together 1/2 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 2 minced garlic cloves, 2 anchovy fillets (optional), and salt and pepper to taste until emulsified.
4
Assemble the Salad
In a large bowl, chop the Romaine hearts into bite-sized pieces. Add the halved grape tomatoes and croutons. Drizzle the Caesar dressing over the salad and toss gently to combine.
5
Serve
Divide the salad into serving plates. Place a soft-cooked egg on top of each salad and sprinkle with shaved Parmigiano Reggiano. Serve immediately.