Caesar Salad

Directions

1. Place your salad plates in the refrigerator to chill. Preheat your oven to 350 degrees.
2. Slice sourdough bread into thick slices and then slice into 1/2 to 3/4 inch cubes to your liking. Toss with olive oil and salt. Place on baking sheets and bake for 8 to 12 minutes until golden.
3. Discard the outer unattractive leaves of the romaine lettuce heads. Slice off the base of the romaine lettuce heads. Go through each leaf and remove any wilted unattractive part.
4. Wash the leaves thoroughly and place on paper towels. The leaves need to be absolutely dry before assembling the salad.
5. In a bowl whisk together olive oil, red wine vinegar, anchovies, and garlic.
6. Whisk in the eggs, a 1/4 of the Parmigiano-Reggiano, lemon juice, and black pepper.
7. Chop the lettuce into 1 inch pieces and place in large salad bowl. Drizzle the dressing over the lettuce leaves and toss. Add the croutons and toss. Add the remaining Parmigiano-Reggiano and toss. Serve on cold salad plates.
8. Add salt and pepper to taste.