Original Caesar Salad
|Garlic olive oil||1⁄3 Cup (5.33 tbs)|
|Caesar croutons||1⁄2 Cup (8 tbs)|
|Romaine head||3 Medium, chilled and broken into 2- or 3-inch pieces (16 Cups)|
|Wine vinegar||3 Tablespoon|
|Lemon||1 , halved|
|Coddled eggs||2 (1 Minute)|
|Worcestershire sauce||1 Dash|
|Whole black pepper||To Taste|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
One or more days before serving prepare Garlic Olive Oil.
Several hours before serving prepare Caesar Croutons.
Chill salad bowl and dinner plates.
At serving time place romaine in chilled salad bowl.
Drizzle with about 1/3 cup Garlic Olive Oil; drizzle with vinegar.
Squeeze lemon over; break in eggs.
Add Worcestershire; sprinkle with salt.
Generously grind pepper over; sprinkle with cheese.
Toss lightly till dressing is well combined and romaine is coated.
Add Caesar Croutons; toss once or twice.