Quick Caesar Salad
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||3⁄4 Cup (12 tbs)|
|Bread cubes||2 Cup (32 tbs) (1/4 Inch Cubes)|
|Romaine lettuce heads||2 Large|
|Freshly ground black pepper||1|
|Eggs||2 , soft-cooked for 1 minute|
|Fresh lemon juice||3 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Mix garlic with oil and let stand overnight.
Heat 1/4 cup of the oil and saute bread cubes until golden on all sides.
Drain and set aside.
Clean and trim romaine.
Wash and break into bite-size pieces.
Grind on plenty of black pepper.
Add salt and remaining olive oil.
Toss well to coat romaine.
Place shelled eggs in center of salad.
Add lemon juice and toss until salad greens are coated with a creamy dressing.
Toss with Parmesan cheese and croutons.