Totally awesome Caesar salad

Recipe by Leslie Brenner

This is a very garlicky Caesar – for garlic-lovers only!

Serves 2 as a main course for lunch or 4 as a starter for dinner.

2 large eggs

4 medium garlic cloves, peeled

5 anchovies (salt-cured, not white anchovies), rinsed, patted dry and chopped very fine

1 tablespoon freshly squeezed lemon juice (from half a juicy lemon)

1 tablespoon red wine vinegar

1 teaspoon Worcestershire sauce

freshly ground black pepper

Grated zest of 1 lemon

2 tablespoons extra virgin olive oil

2 Romaine lettuce hearts, washed, dried and cut into bite-sized pieces

3/4 cup finely grated Parmesan cheese, plus 2 tablespoons more for garnish

Place the eggs in a saucepan, cover with cold water and bring to a boil. Remove from the heat and let sit in the hot water for 3 1/2 minutes. Run under cold water to cool them. Set aside.

Put the garlic cloves through a press into salad bowl. Add the anchovies, lemon juice, vinegar, Worcestershire sauce, about 12 good grindings of black pepper and about half the lemon zest and whisk to combine. Whisk in the olive oil. 

Add the lettuce to the bowl and top with 3/4 cup of the Parmesan. Crack the eggs over the bowl and scrape them into the salad, discarding the shells. Toss the salad well, breaking up any big pieces of egg. Garnish with Parmesan, the remaining lemon zest and a few more grindings of pepper.