Carrabba's Caesar Salad with Dressing

Carrabba's Caesar Salad with Dressing

1 head romaine lettuce
3 medium garlic cloves
1/2 cup extra-virgin olive oil, divided use
1 cup cubed Italian or French bread
Salt to taste
4 tablespoons freshly grated Parmesan, divided use
5 anchovy fillets, finely chopped
1 tablespoon small capers
1/4 teaspoon dry mustard powder
1 egg, coddled (see note)
Juice of 1/2 lemon
2 tablespoons red wine vinegar
Dash of Worcestershire sauce
Freshly ground black pepper to taste

Wrap lettuce in a clean kitchen towel and refrigerate until dry and
cold. Crush 1 garlic clove with flat side of chef's knife. Place
garlic and 2 tablespoons oil in small skillet over moderate heat.
When that garlic starts to brown, discard and add bread to skillet.
Cook and toss until bread is golden and crispy. Drain on paper
towels. While bread is still hot, season with salt and toss with 1
tablespoon Parmesan.

Sprinkle about 1/2 teaspoon salt and 1 teaspoon oil in large wooden
bowl. With 2 forks, break remaining 2 garlic cloves in half. Using 1
fork, rub bowl with cut side of 1 piece of garlic, rubbing it through
oil and salt to season bowl. Mash all remaining garlic with back of
fork until it forms a smooth paste. Add anchovies and capers; mash
with 2 forks into garlic mixture.

Add dry mustard and egg yolk with a little bit of egg white into
bowl; mix well into paste. With a wooden spoon, add remaining oil to
bowl, a little at a time, stirring constantly in same direction with
spoon until you have a creamy base. Add lemon juice, vinegar,
Worcestershire and 1 tablespoon Parmesan; mix well.

Tear lettuce into bite-size pieces; toss with dressing. Grind black
pepper over lettuce; toss again. Add croutons. Toss only a few times
so croutons won't get soggy. Divide among 4 large chilled dinner
plates. Sprinkle with Parmesan. Offer more freshly ground black
pepper when served. Salad should be eaten immediately.

Note: To coddle egg, boil in shell 1 minute.



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