The steak restaurant Grentner's in South Miami was famous for its Caesar salad. This recipe is from the chef there. Serves four to six.
- 1 clove garlic 1/2 cup salad oil
- 2 cups day-old bread, cubed
- 1 egg (optional)
- 1 lemon
- 1/2 tsp. salt
- 1/4 tsp. pepper Worcestershire sauce
- 2 tbsp. wine vinegar
- 4-8 anchovy filets (optional) 2 heads Romaine lettuce
- 1/2 cup grated Parmesan cheese
Crush garlic in small bowl and cover with oil. Refrigerate 30 minutes.
Put 1/4 cup of this garlic-oil in medium skillet, fry bread cubes until brown on all sides.
In a small bowl, combine the lemon juice, vinegar, Worcestershire sauce, salt and pepper - mix well. With a fork, mash anchovies around in the bowl.
Tear Romaine lettuce into bite size pieces. Drain remaining oil from garlic onto Romaine; toss to coat evenly.
Break a raw egg over lettuce and pour on lemon mixture. Toss well.
Add croutons and two tsp. Parmesan cheese. Toss well.
Toss 1/2 tsp. of Parmesan over each serving.