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Ingredients: 2 medium heads of romaine Croutons 2 cups day old Italian bread, cut into cubes 2 cloves crushed garlic 3 to 4 tablespoons olive oil Salt and pepper, optional Dressing 2 cloves crushed garlic 2 tablespoons Worcestershire sauce Plenty of fresh ground black pepper 1 large egg yolk Juice of 1 lime 1/2 teaspoon kosher salt 2/3 cup (160 ml) extra virgin olive oil (Caesar insists on oil imported from Italy) 1/4 cup (25 g) freshly grated parmigiano reggiano cheese (also imported from Italy, per Caesar) Instructions: Cut off the base of the romaine, then strip away the outer leaves until you get to the nice crisp romaine hearts
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Chiffon: 100% silk
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