Caesar Salad
Prep Time: 10 minutes || Cook Time: 30 minute || Total: 40 Minutes
Servings: 8 || Yields: 12 cups
This is the real deal. No bottled dressing.
Ingredients
- 1 clove garlic, halved
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- Freshly ground pepper
- 1 1/2 teaspoons Worcestershire sauce
- 2 heads romaine, washed and chilled
- Coddled egg (below)
- 1 fresh lemon
- Garlic croutons (below)
- 1/2 cup grated Parmesan cheese
- 1 can (2 oz.) anchovy fillets, drained and cut up
Directions
- Just prior to serving, rub a large salad bowl with the cut clove of garlic.
- Add oil, salt, mustard, pepper and Worcestershire sauce
- Mix thoroughly
- Into the bowl, tear romaine into bite size pieces
- Toss until leaves shine.
- Break egg onto romaine. Squeeze the juice from the lemon
- Toss until leaves are well coated.
- Sprinkle croutons, cheese and anchovies over salad and toss
Notes
Coddled egg: Place cold egg in warm water. Heat to boiling enough water to completely cover the egg. With a spoon, immerse egg in boiling water. Remove pan from heat. Cover and let stand 30 seconds. Immediately immerse egg in cold water.
Garlic Croutons: Heat oven to 400 deg. F. Trim crusts from 4 slices of white bread. Generously butter both sides of bread slices. Sprinkle with 1/4 teaspoon garlic powder. Cut into 1/2'' cubes. place on baking sheet and bake 10-15 minutes, stirring occasionally until golden brown and crisp.
ALL RIGHTS RESERVED © 2024 LooksNeat
Printed from www.looksneat.com on 06/17/2024