Caesar: Croutons, Dressing and Salad from Scratch

Playacommunity Note: This recipe is tried and tested at Pot Lucks and at Louise & Barry’s famous dinners.   Croutons At Rey buy 6 onion (cebolla) or garlic (ajo) buns, they are not always available but they usually have them on weekends.   Preheat oven to 350F. Slice them in quarters lengthwise then cut them crosswise into 1/2 inch cubes. Put the bread on a tray and place them in the oven, take them out and turn them every 10-15 min. until they are dry. Blend 1/4 cup of vegetable oil with 2 big garlic buds. Pour the oil over the dry croutons and place them in the oven, take them out and turn them every 10 min. until they are a golden color. You can freeze the extra croutons.

Romaine Lettuce
Take 1 large head of romaine lettuce and cut the bottom off. Rinse each leaf individually on both sides then rip the romaine BY HAND into 1 1/2" pieces (NEVER cut with a knife). Put the romaine in a salad dryer and spin dry. Put the dried romaine in a plastic bag and put it in the fridge. Put a glass salad bowl in the freezer.
 
Caesar Dressing
Makes 1 cup dressing
First blend 1 Melo (they worked best) medium whole fresh egg with 2/3 cup (150 ml.) normal golden (not virgin, not pomace) olive oil.
The fresher the egg the better the dressing.
It should look thick like mayonnaise. I use a Braun electric hand blender but a normal blender will also work.
If it's watery, it is because the egg is not fresh, throw it out and start over.
 
Then Add
1 tsp (5 ml.) red wine vinegar
1 tsp. worcestershire sauce
1 tsp. lemon juice
1-2 inch of anchovy paste
a bit of fresh ground pepper
2 tbs. (30 ml.) parmesan cheese
1 large clove of garlic
 
Blend until smooth
 
Place romaine in a chilled salad bowl and mix in dressing, top with croutons and capers

Serve