Jasper tosses out a light and fresh summer recipe!

Croutons
2 Cups white bread Cut into 1/2 inch pieces Oil to baste croutons;
2 cloves garlic 1/4 cup garlic oil
Garlic Oil (puree 2 cloves garlic,
Mix with 1/4 teasp. salt and 3 Tbl Olive oil)

2 medium heads of Romaine (Cos) lettuce
break into leaves
2 eggs boiled exactly 1 minute
salt
Black Pepper
1/4 Cup Olive oil + 2 Teaspoons
Juice of one lemon
6 drops of Worcestershire Sauce
1/4 Cup Parmesan cheese

Directions;
Dry bread cubes out in the oven basting with the garlic oil Prepare lettuce leaves, wash and place in a bag and chill until ready to serve.
Place croutons in a medium hot skillet and strain garlic oil over the croutons and toss for a minute to heat and place into a small serving bowl.
Place the lettuce leaves in the bowl and sprinkle the olive oil over them and scoop in large motions to coat.
Sprinkle the salt, 8 grinds of pepper, sprinkle on the lemon juice and
6 drops of Worcestershire sauce.
Break in the eggs, toss again and add the cheese.
Toss and top with the croutons.

History: Caesar (Cesare) Cardini was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini family lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.

According to Caesar's daughter Rosa, on July 4th 1924 the salad was created on a busy weekend at Caesar's Restaurant. It is said that Caesar was short of supplies and didn't want to disappoint the customers so he concocted this salad with what was on hand. To add a flair to this he prepared it at the table. This story is not certifiable however but it very well could have happened. The salad soon became a hit and people came to the restaurant just to get the salad. In particular the Hollywood set loved Caesars