This recipe has evolved from one in Esquire Magazine back in 1981 or 1982, when we were first married. We eliminated the traditional anchovies because Esquire assured us it was only included as a Caesar Salad ingredient because it is in Worcestershire sauce. Excellent and reassuring news. We gradually eliminated the egg, thinking that the tasty bacon fat used for cooking the crouton was deeply satisfying. Otherwise, it is common sense and what we have in the fridge. —fineartdaily
head of Romaine lettuce, washed and torn into bite-size pieces
cubed, tasty, firm bread
large clove garlic, crushed
excellent extra virgin olive oil
Salt and pepper, to taste
lemon, halved and seeded
fresh grated Parmesan cheese
thyme (fresh or dried, it's up to you!)
Heat the bacon fat in a small frying pan, add the crushed garlic clove and toss the bread cubes in the hot fat until bread is brown and crunchy. Drain on paper towels. Sprinkle with salt and pepper and thyme.
Put the lettuce in a bowl (we like to use a large, shallow wooden bowl), and drizzle with some olive oil. Toss the lettuce well, in a bold, jolly fashion, adding squirts of lemon juice and a dash or two of Worcestershire and coat the leaves well. Add the Parmesan cheese and toss briskly. Put on plates, or in shallow bowls, add the crouton if there are any left. ( Generally our kitchen help tests the crouton and we have very few to add to the salads. Thus the serving for two.)
Any wine will do.