THE BEST CAESAR SALAD, NO KIDDING!

I've served this version of Caesar Salad many, many times and each time, it receives rave reviews. You'll need several heads of romaine to get the most tender leaves for this recipe but the balance of the lettuce keeps in a sealed bag in the refirgerator for some days for other salads. Unlike in most recipes, the lettuce is not ripped up but each leaf is served whole. No leaf should be longer than the spread of the width of your hand, from thumb to little finger. The recipe also uses an almost raw egg so if you're squeamish about this, just leave the egg out, even though that would change the complexion of the salad and, in my opinion, be a shame.

THE BEST CAESAR SALAD EVER, NO KIDDING!

serves 4



3 heads romaine lettuce

1 C olive oil

2 cloves garlic, peeled and crushed

1/3 French baguette, cut crosswise into 1/4 inch slices

juice of 1 lemon (about 2 T)

1 T red wine vinegar

dash of Worchestershire sauce

1 egg, coddled for one minute (see below)

1/2 C freshly grated parmesan cheese

salt and freshly ground black pepper

1. Trim about 1 inch from the bottoms of each head of lettuce and peel away all dark green leaves until you reach the pale green tipped yellow leaves, or the heart of the lettuce. Discard the outer leaves or save them for another purpose. Separate the leaves, wash, then pat dry with paper towels. Set aside.

2. Heat 2/3 C of oil with the garlic in a medium skillet over medium heat until garlic is golden, about 5 minutes, then remove and discard garlic. Fry bread slices in oil in batches until deep golden, 15 to 20 seconds on each side. Use tongs to transfer to a plate. Set aside.

3. Put lemon juice, vinegar and Worchestershire sauce in a large wooden (if possible) bowl, crack coddled egg into bowl and mix vigorously with wooden spoon or spatula until smooth. Gradually add remaining 1/3 cup oil, stirring constantly. Add cheese and season to taste with salt and pepper. Add croutons, then lettuce, toss well.

To do ahead: this recipe can be prepared through steps 1 and 2 and held until you're ready to serve. Just keep the croutons covered, at room temperature. You can even prepare the sauce in the wooden bowl ahead, adding the cheese (already grated), the croutons and lettuce at the last minute.

To coddle an egg: lower it slowly with a slotted spoon into boiling water. Set your timer and remove the egg when it has been in the water for 1 minute. This works best if the egg is at room temperature. Really cold eggs may crack in really hot water.