See Croutons recipe.

4 large servings. Philosophy The most important feature of a Caesar salad is the delicate taste of the dressing that you prepare in the bowl. It does not keep well and thus the salad should be eaten immediately after it is made. The lettuce and croutons serve as the vehicle for the dressing's flavor. Adding additional ingredients such as tomatoes, onions, or mushrooms, which have distinctive flavors of their own, masks the taste of the dressing and is considered highly irregular. Salad bowl The best bowl is solid teak with a hemispherical shape about 12" in diameter. To care for the bowl coat it lightly with olive oil. Clean the bowl as soon as possible after serving the salad. The maker of my bowl advised not to use water in it. However, I have found that a quick rinse with warm water followed by thorough towel drying and light oiling keeps the bowl in good shape. (My bowl is over 22 years old.) Coddled eggs To prevent egg shells from cracking when first immersed in boiling water, let the eggs sit out at room temperature for half an hour. Or, warm the shells by running cool, then gradually warmer tap water over them. Bring to a boil enough water to cover the eggs. Place the eggs in the boiling water for 1 minute and then immediately remove to cool water for a few minutes. At high elevations leave them in longer (total of about 2 minutes at 7500 feet). Croutons For very fresh, absorbent croutons make your own from ordinary white sliced bread. I use one slice per person. First, put the bread slices in the freezer (wrapped in plastic) until the slices are firm. With a sharp knife, cut off the crusts and feed the pieces to the birds. Cut the rest of the bread into roughly ½" cubes. Place the cubes in a single layer on a cookie sheet and bake at about 250F to dry them out. Stir the cubes around once or twice. Remove them from the oven when they are a very light tan color (usually 30-45 minutes). Croutons will stay fresh for several days in a closed refrigerated container. Substitutions The most spectacular salad contains all fresh ingredients. However, if you need to simplify the procedure, here are some recommendations for substitutions. Use a few Tb of lemon juice in place of a freshly squeezed lemon. In place of the garlic cloves you could sprinkle garlic powder (but not garlic salt!) into the bowl. You can try commercially prepared grated Parmesan cheese, but freshly grated Parmesan is sweeter and has a better texture. (Commercial grated cheese often contains cellulose to prevent caking. If it does, it will taste just like a cardboard box.) Ordinary head lettuce instead of romaine might do in an emergency, but it's not for guests. Anchovy paste in place of flat fillets is not a very good substitute. Never use anything but pure olive oil. Technique Part of the enjoyment of a Caesar salad is watching the chef create it at the table. Prepare all of the ingredients ahead of time and arrange them in saucers and bowls on a small table next to the dining table. Be sure to include a stack of dinner plates and a small bowl for discarding the egg shells. Do everything with a flourish and occasionally tip the bowl allowing your guests to watch (and sniff) your progress.