Recipe: Carrabba's Caesar Salad

CARRABBA'S CAESAR SALAD
Winner of the best classic Caesar category at the 1999 Caesar salad competition from Damian Mandola.

1 head romaine lettuce
3 medium garlic cloves
1/2 cup extra-virgin olive oil, divided use
1 cup cubed Italian or French bread
Salt to taste
4 tablespoons freshly grated Parmesan, divided use
5 anchovy fillets, finely chopped
1 tablespoon small capers
1/4 teaspoon dry mustard powder
1 egg, coddled*
Juice of 1/2 lemon
2 tablespoons red wine vinegar
Dash of Worcestershire sauce
Freshly ground black pepper to taste

Wrap lettuce in a clean kitchen towel and refrigerate until dry and cold. Crush 1 garlic clove with flat side of chef's knife. Place garlic and 2 tablespoons oil in small skillet over moderate heat. When that garlic starts to brown, discard and add bread to skillet. Cook and toss until bread is golden and crispy. Drain on paper towels. While bread is still hot, season with salt and toss with 1 tablespoon Parmesan.

Sprinkle about 1/2 teaspoon salt and 1 teaspoon oil in large wooden bowl. With 2 forks, break remaining 2 garlic cloves in half. Using 1 fork, rub bowl with cut side of 1 piece of garlic, rubbing it through oil and salt to season bowl. Mash all remaining garlic with back of fork until it forms a smooth paste. Add anchovies and capers; mash with 2 forks into garlic mixture.

Add dry mustard and egg yolk with a little bit of egg white into bowl; mix well into paste. With a wooden spoon, add remaining oil to bowl, a little at a time, stirring constantly in same direction with spoon until you have a creamy base. Add lemon juice, vinegar, Worcestershire and 1 tablespoon Parmesan; mix well.

Tear lettuce into bite-size pieces; toss with dressing. Grind black pepper over lettuce; toss again. Add croutons. Toss only a few times so croutons won't get soggy. Divide among 4 large chilled dinner plates. Sprinkle with Parmesan. Offer more freshly ground black pepper when served. Salad should be eaten immediately.

*To coddle egg, boil in shell 1 minute.