Caesar Salad

Heat a pot of Neutral Oil (as needed) to 350F.

Make the breaded egg: Combine the Panko Breadcrumbs (2 cups), Fresh Parsley (2 Tbsp), and Grated Parmesan Cheese (4 Tbsp)

Season the All-Purpose Flour (1/2 cup) with Kosher Salt (as needed) and Ground Black Pepper (as needed).

Carefully dredge the soft boiled Eggs (6) in flour, dip in egg, cover in breadcrumbs. Gently place the eggs into the oil and until golden brown, about 3 minutes. Remove from the pot and place on a paper towel lined surface.

Fry for 3 minutes or until golden brown.

Make the caesar dressing: Blend together the Eggs (2 Tbsp), Garlic (5 tsp), Dijon Mustard (2 tsp), Red Wine Vinegar (2 Tbsp), Lemon Juice (2 Tbsp), Ground Black Pepper (as needed), Kosher Salt (as needed), and Water (4 Tbsp). With the blender on medium speed, drizzle in the Blended Oil (2 cups) until emulsified. Add Grated Parmesan Cheese (1/4 cup) and Anchovies (5 tsp) and blend until just incorporated.

Make the garlic croutons: Preheat your oven to 350℉. Slice the Baguette (1) in half lengthwise and then tear into 1” pieces by hand.

In a large mixing bowl, combine the garlic oil, Fresh Chives (2 tsp), Fresh Parsley (2 tsp), Grated Parmesan Cheese (2 tsp), Kosher Salt (as needed) and Ground Black Pepper (as needed). Toss the bread in the oil to coat completely. Place in a single layer on a baking sheet and toast until lightly golden brown, about 15 minutes.

Assemble: In a large mixing bowl, toss the Little Gems Lettuce (1 bunch) with the caesar dressing until coated completely. Serve with the breaded egg, garlic croutons, Boquerones White Anchovies (as needed), Parmesan Cheese (as needed) and Freshly Ground Black Pepper (to taste).