Preheat oven to 400°F. Line a baking pan with parchment paper. Place sliced baguette on a prepared pan. Drizzle the bread with olive oil and sprinkle wit some salt. Bake for about 8 minutes or until crispy, flipping them once.
Wash and dry separated romaine leaves. Add whole romaine leaves to the large bowl with the dressing. Toss the salad using 2 wooden spoons until well coated.
Divide the leaves between two plates. Add one crostini on top of each salad. Sprinkle with more grated Parmesan and freshly cracked black pepper to taste. Serve immediately.
Caesar dressing
For safety, I always coddle or at least pasteurize the egg. Bring water to a gentle boil in a small saucer pan. Carefully, submerge the whole egg and let it boil on the lowest heat for 2 minutes. Remove the egg and place it under cold water to spot the cooking process.
In a large bowl, add one grated garlic clove, the juice of ½ lime juice, 2 teaspoon Worcestershire sauce, ½ teaspoon Dijon mustard. Whisk well to combine. Crack the coddled egg and scoop out the running yolk. Add yolk and ⅓ cup grated Parmesan to the bowl. Whisk again. While whisking continuously, slowly pour ⅓ cup olive oil. The dressing is ready.
Notes
you can chop the romaine leaves if you prefer.
use lime or lemon juice.
you can quickly pasteurize the egg, by microwaving it for about 40-45 minutes.
the nutrition facts are for informational purposes only.