Always Caesar Salad

Created by Cyndicy Coudray, Culinary Director

Serves 6

2 heads Romaine lettuce, perfect paler green inner leaves only
4 garlic cloves, peeled & minced
*2-4 anchovy filets in oil, rinsed & mashed into paste (Optional)
1/2 t Kosher salt & pepper to taste
3 t fresh lemon juice
1 t Worcestershire sauce
1/2 c extra-virgin olive oil
*2 eggs, raw or boiled 2 minutes (Optional)
1/2 c Parmesan or Dry Jack cheese shavings

Tear inner leaves of Romaine into 1” pieces, rinse with ice water & pat dry. Wrap in damp kitchen towels & chill. Mash together garlic & salt & *anchovies, whisk in lemon juice & Worcestershire. Gradually blend in olive oil. Toss salad greens & croutons with dressing & mix in eggs. Arrange equally on chilled salad plates. Season with freshly ground pepper. Top with shaved cheese curls & additional croutons. Serve with French Rabbit Chardonnay.

CROUTONS
3 c sourdough bread, cut into 1/2” croutons
2 T butter
2 T extra-virgin olive oil
2 cloves garlic, minced
Kosher salt & freshly ground black pepper

Sauté garlic in butter & oil. Toss to coat bread. Bake croutons at 350F for 12-15 minutes until golden.

Serve with French Rabbit Chardonnay