Recipe courtesy of Alton Brown
Show: Good Eats
Yield:
6 to 8 servings
Level:
None

Ingredients

Directions

Heat oven to 350 degrees.

Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.

Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.

Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.

In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.

IDEAS YOU'LL LOVE

Caesar Salad

Recipe courtesy of Wolfgang Puck

Caesar Salad

Julius Caesar Salad

Recipe courtesy of Ree Drummond

Caesar Salad with Homemade Dressing

Recipe courtesy of Guy Fieri

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Salmon Salad

Recipe courtesy of Ina Garten

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking