Caesar Salad With Garlic Croutons
|Olive oil||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|White bread loaf||1⁄2 (Stale)|
|Romaine lettuce head||3|
|Parmesan cheese||1⁄2 Pound, freshly grated|
|Dry mustard||1⁄4 Teaspoon|
|Freshly ground black pepper||1|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , boiled for 1 minute then lightly beaten|
|Worcestershire sauce||1 Dash|
|Canned anchovy fillets||2 Ounce, drained (1 Can)|
The night before, pour olive oil in a jar.
Cover and let stand overnight.
The next day, cut stale bread into cubes.
Saute cubes in one-quarter of the garlic oil until golden brown.
Drain on paper towels.
Wash romaine lettuce and dry well.
Tear into bite-sized pieces and place in a large salad bowl.
Combine cheese, salt, mustard and pepper.
Sprinkle cheese mixture over lettuce.
Beat the lemon juice into the eggs a little at a time.
Add Worcestershire sauce.
Pour one-third of the egg mixture over the lettuce.
Repeat twice, adding anchovies and croutons during the last tossing.