Caesar Salad - cooking recipe

Ingredients

2 tbsp olive oil
1 clove garlic, minced
4 slices bread, cut into chunks
4 thin slices prosciutto
4 None medium eggs, at room temperature
2 heads baby romaine lettuce, leaves torn
3 oz shaved Parmesan cheese
1 None small red onion, finely sliced
None None Dressing
1/2 cup olive oil
1 (1.5 oz) can anchovies in oil
1/2 None lemon, juiced
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2-3 few drops Tabasco sauce

Preparation

Preheat oven to 350\u00b0F.
In a large bowl, combine oil and garlic. Add bread and toss to coat. Arrange bread and prosciutto on a baking tray and bake for 5-10 mins, until bread is golden and prosciutto is crispy. Let cool.
Place eggs into a saucepan of gently simmering water. Bring to a boil and cook for 3-4 mins, for soft-boiled. Run under cold running water until cool. Peel and quarter. Transfer to a large serving bowl, along with lettuce, croutons, Parmesan, torn prosciutto and onion.
To make the dressing, place all ingredients in a food processor and process until combined. Season to taste. Drizzle 1/2 over salad and toss to combine. Serve salad with remaining dressing on the side.