Steak Caesar Salad

Ed discovered how to make caesar salad dressing, and this pretty much revolutionized our salads - usually, we just go with some sort of generic balsamic vinaigrette. Anyway, this is basically a big salad with lots of stuff on it, because we're not very good at sticking to the traditional croutons-and-lettuce only salads, those are boring.

Caesar dressing:
-lots of garlic, toasted in oil in a pan
-one can full of anchovies, with their oil
-lots of grated parmesan cheese
-lemon juice
-white wine
-olive oil
-two eggs
-worcestershire sauce
-salt and pepper

Get a pot of water boiling. In a pan, chop the garlic (3-6 heads, depending on how much you like garlic) and toast it until it is golden brown. Put that in a food processor. Put the anchovies in the food processor. Put in ~2 tbs of lemon juice and ~2 tbs of white wine. Add ~1tbs worcestershire sauce, ~1/2tsp salt, and a couple good grinds of pepper. Grate in a bunch of cheese (~1/2C?). Food process that together.

Once the water is boiling, put the eggs in the water and boil them for one minute. Once your minute is up, crack them into the food processor, and process that together with the rest of the stuff. Add some olive oil, about two tablespoons at a time, processing between every addition. Basically, you're making homemade mayonnaise. Taste it occasionally, and keep adding oil (and salt and pepper and worcestershire sauce and lemon juice) as needed, until you've added ~1C of oil. It should be relatively thick, not quite as thick as mayo, but definitely thicker than a regular liquid. If you refrigerate it before using, it'll get even thicker as the oil sets up a bit.

How was that for detailed? Sheesh.

The rest of the stuff

Croutons
Romaine lettuce
Spinach
Steak
Oyster mushrooms
Tomatoes

To make the croutons, take some stale bread (or not-stale bread), chop it up, toss with some olive oil and a little salt, and cook in a 400 degree oven for ~10min - check them frequently and toss them around, you don't want your croutons burning.

Chop up the steak into bite-size pieces. Toss with salt and pepper and cook until its medium rare. Or however done you like your steak, medium rare is my favorite.

Cook the mushrooms in butter and salt until they're almost crispy. This will take a little bit. You can use any sort of mushroom, we went with oyster mushrooms and hedgehog mushrooms, and they were delicious.

Make sure everything is more or less bite-sized, and toss in a big bowl together. Dress the salad, generously because thats a darn good dressing, grate more parmesan cheese on top, and serve.