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Caesar Salad
Serves: 5

1 head of romaine lettuce
1/2 bunch arugula
3 slices cold crisp buttered toast
1 clove garlic, cut in half
1-1/2 tablespoons lemon juice
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste
6 tablespoons olive oil
1 teaspoon Dijon or Dusseldorf mustard
1 two ounce can anchovies, drained and cut into pieces
1 egg
1/4 tablespoons parsley

DIRECTIONS:

Bring a small pot of water to a boil. Place the egg in the boiling water for exactly 60 seconds only, drain, cover with cold water, and let return to room temperature.

Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces.

Cut the arugula leaves in half, discarding the root ends. Put greens into a bowl of cold water and gently swish to clean. Spin greens dry in a salad spinner.

Rub the toast slices with the garlic halves. Reserve the garlic. Cut toast into bite-sized pieces.

Rub a large salad bowl with the garlic, then mash the garlic into a paste in the bottom of the bowl. Add the egg, parsley, lemon juice, olive oil, and mustard and whisk. Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper. Toss. Serve and Enjoy.