Recipe: Topolo Caesar Salad

TOPOLO CAESAR SALAD

FOR THE DRESSING:
1 cup organic extra virgin olive oil
1 1/2 tbsp champagne vinegar
4 tsp Worcestershire sauce
1 fresh Serrano chile, stemmed and halved
zest (colored part only) of 11/2 limes
1 egg*
1/2 tsp salt, or to taste
FOR THE CROUTONS:
1/4 cup organic extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
2 cups firm bread (preferably sourdough) crusts removed, cut into 1/2-inch cubes
FOR FINISHING THE SALAD:
2 medium-small heads romaine lettuce, tough outer leaves removed, inner leaves rinsed and dried
3/4 cup finely crumbled Mexican queso a ejo, dry Jack or Parmesan cheese
1/2 cup roughly chopped cilantro

TO MAKE THE DRESSING:
Combine 1/2 cup of the olive oil plus all other dressing ingredients in a food processor or blender and process one full minute. Scrape into a small bowl and slowly whisk in the remaining 1/2 cup olive oil. Taste and add more salt if you think necessary.

TO MAKE THE CROUTONS:
Turn on the oven to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the 1/4 cup olive oil and the garlic. Set over the lowest heat and stir every now and again until the garlic is very soft, about 20 minutes. While the garlic is cooking, spread the bread cubes on a baking sheet and bake, stirring occasionally, until completely crisp and dry, about 20 minutes.

Gently mash the garlic in the oil to extract as much flavor as possible, then pour the oil through a fine mesh strainer into a small bowl. Toss the oil with the bread cubes to coat evenly, return to the oven and bake until nicely golden, about 5 more minutes.

TO FINISH THE SALAD:
In a large salad bowl, combine the lettuce, 1/3 cup of the dressing, half of the cheese and all of the cilantro. Toss to coat thoroughly, then divide onto salad plates, top with the remaining cheese and the croutons and serve right away.

Serves 4 to 6; dressing makes about 1 1/2 cups
Source: Rick Bayless, Chef of Frontera Grill/Topolobampo

*COOKING WHOLE EGGS FOR USE IN RECIPES
The following method can be used with any number of eggs and works for a variety of recipes.

In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe. - Source: The American Egg Board