Caesar Salad with Meyer Lemon Dressing

 Caesar Salad with Meyer Lemon Dressing

3 eggs 

1 teaspoon chopped fresh garlic
juice of half lemon

1/2 teaspoon salt

1/8 teaspoon pepper 

3 Tablespoons Meyer Lemon Relish
juice of 1/2 lemon
2 filets anchovies {salt pack is best}
Freshly grated Parmesan cheese {use the good stuff, please}

1 head of romaine lettuce, tender young leaves best 

Fill a small sauce pan with water and bring to a boil.

Carefully lower in the eggs, trying not to crack the shell. 

Cook one egg for five minutes, and the other two eggs for eight minutes, removing in soaking in cold water to stop the cooking.  Let cool.   Set aside the eggs cooked for eight minutes.  

Cut the five minute egg in half. Remove the runny yolk into a
large mixing bowl {big enough to toss the greens}.

Add the lemon garlic, salt and pepper. Mix until smooth.
Rinse and remove any bones of the anchovies, as needed.
Chop the filets {use less or more depending on preferred taste}. 

Add the meyer lemon relish, lemon juice,  anchovies and 2 Tablespoons of the
Parmesan cheese and stir to incorporate all the ingredients. 

To assemble the caesar salad: 

To prepare the salad, remove any big, tough outer leaves of lettuce and set aside for another use. 

Slice the remaining head of lettuce into four quarters. Remove the core and disgard. 

Toss the lettuce with the dressing until well coated, but not drenched.  

Place the dressed lettuce onto a plate or platter.  Scatter a Tablespoon or two of grated Parmesan over the dressed salad greens.   Cut the eggs in half and arrange around the lettuce leaves.  Sprinkle the eggs with fresh cracked pepper. Serve with Parmesan crostini. 

To make crostini:
Preheat oven 350 degrees.
Slice a baguette into ½ inch slices and place on a sheet pan.  Brush the baguette slices lightly with melted butter.  Sprinkle 1 teaspoon grated parmesan cheese onto each slice. Bake for 10 minutes  or until golden brown. 

Serves 2-4 

Buon appetito! copyright 2011 Alisa Barry