Ingredients 1 head romaine lettuce, washed, torn into pieces, dried 1/4 baguette olive oil salt and pepper 1 egg 2 cloves garlic, peeled juice of one lemon 1 Tb. Worcestershire sauce 3 anchovies 3/4 cup olive oil 1/3 cup grated parmesan cheese shaved parmesan, garnish Procedure 1. Place the lettuce in a bowl and refrigerate. 2. Heat the oven to 400. 3. Cut the baguette into small cubes. Toss in a bowl with olive oil, salt and pepper. Spread out on a baking sheet and toast until golden, about 10 minutes. Remove and set aside. 4. Combine the egg, garlic, lemon, Worcestershire sauce and anchovies in a processor and process about 1 minute. Add oil slowly through the feed tube. Add cheese, salt and pepper to taste and process. Adjust seasoning. 5. Toss some of the dressing with the lettuce. 6. Arrange the lettuce on 4 plates. Sprinkle with the croutons, shaved cheese and extra dressing if desired.
For Chicken Caesar: Use 1 1/2 pounds boneless skinless chicken breast, pounded thin and marinated in 1/4 cup olive oil, juice of one lemon, salt and pepper and grill for 4 minutes each side. Slice and serve over the salad.
Originally published in the Santa Monica Daily Press print edition on August 7, 2008. Read the original PDF.