A welcome home dinner, cooked by Miz. Nesting(me): seared tuna, roasted squash and the first Caesar salad I ever made, courtesy of The (older) Joy of Cooking.
Recipe (adapted) Leave 1 clove garlic, peeled and sliced in 1/2 cup olive oil (don't use any other oil) for 24 hours. Or press garlic and just throw it in the dressing, which is what I did.
Saute 1 cup cubed French bread in 2 tablespoons of the garlic oil.
Break up into 2-inch lengths: 2 heads romaine
Wash and dry well. Place the romaine in a salad bowl. Sprinkle over it: 1 1/2 teaspoons salt 1/4 teaspoon dry mustard A generous grating of black pepper. Few drops of Worcestershire sauce)
Add 3 tablespoons wine vinegar and the remaining 6 tablespoons garlic oil.
Cook one egg gently in simmering water for 1-1/12 minutes. drop the egg from the shell onto the ingredients in the bowl.
Squeeze the juice of one lemon over the egg.
Add the croutons and 2-3 tablespoons Parmesan cheese. Toss.
Housemates were thrilled.
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