Extreme Caesar Salad
Original recipe by: Leslie Brenner
Who needs carbs when you can have lots of anchovy and garlic — and beautifully coddled eggs? That’s the approach I take to a Caesar salad. Bonus: If you stick with Lea & Perrins as your Worcestershire sauce brand, it’s gluten-free.
Serves 2 as a main course for lunch or 4 as a starter for dinner.
Ingredients
2 large eggs
4 medium garlic cloves, peeled
5 anchovies (salt-cured, not white anchovies), rinsed, patted dry and chopped very fine
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from half a juicy lemon)
1 tablespoon red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
Freshly ground black pepper
Grated zest of 1 lemon
2 tablespoons extra virgin olive oil
2 Romaine lettuce hearts, washed, dried and cut into bite-sized pieces
1 cup finely grated Parmesan cheese
Instructions
Place the eggs in a saucepan, cover with cold water and bring to a boil. Remove from the heat an…