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Romaine Caesar Salad

the.instructor's picture
  Garlic 1 Clove (5 gm)
  Olive salad 3⁄4 Cup (12 tbs)
  French bread 2 Cup (32 tbs)
  Romaine lettuce head 2 Large
  Salt 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Eggs 2 , boiled for 1 minute and cooled
  Lemon juice 1 Large
  Anchovy fillets 8 , chopped
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

Crush garlic in a small bowl, pour over the oil, and let stand several hours.
Make croutons by browning the bread cubes in 1/4 cup of the garlic oil in a frying pan over medium heat, stirring often. (If you prefer, you can coat the bread cubes with the oil and toast them in a 325° oven.) Tear romaine into a large salad bowl, sprinkle with salt, and grind over a generous amount of pepper.
Pour over the remaining 1/2 cup garlic oil and mix until every leaf is glossy.
Break the eggs into salad; squeeze over the lemon juice, and mix thoroughly.
Add chopped anchovies and grated cheese, and mix again.
Lastly, add the croutons, mix gently.

Recipe Summary

Side Dish

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Romaine Caesar Salad Recipe