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Caesar Salad Recipe
This Caesar Salad is excellent served with chicken, roast beef, or steak. An all time favorite, caesar salad can be served with or without the anchovies.
Ingredients:
2 sm. heads romaine lettuce, thoroughly chilled
Herb Croutons
1/2 tsp. seasoned salt
1/8 tsp. MSG
1/4 tsp. dry mustard
Freshly ground black pepper
Dash of garlic powder
1 Tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1/8 tsp. sugar
6 Tbsp. extra virgin olive oil
2 Tbsp. wine vinegar
1 (2 oz.) can anchovy fillets
1 egg, coddled*
1/4 C. grated Parmesan cheese
Preparation Instructions:
Wash romaine lettuce; remove outside leaves. Break tender leaves crosswise into pieces about 1 in. wide. Store in plastic bag in refrigerator until ready to use. Make Herb Croutons or use store bought.
When ready to serve, place romaine in lrg. wooden salad bowl. In a small mixing bowl mix together seasonings, lemon juice, Worcestershire sauce, sugar, oil, vinegar and 3 anchovy fillets which have been mashed or minced. Mix thoroughly.
Break coddled egg over greens, then pour salad dressing over all and toss lightly. Sprinkle with cheese and croutons and toss again lightly. Serve immediately on chilled salad plates. Top each servings with 2 anchovy fillets.
* To coddle egg, cook whole egg in hot but not boiling water for 2 min.
Yields: 8 servings
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