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Caesar Salad

Chef.at.Home's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Wine vinegar/Cider vinegar 3 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Coarsely ground pepper 1⁄8 Teaspoon
  Romaine head 1 Large
  Egg 1
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Canned anchovy fillets 2 Ounce (1 Can)
  Golden croutons 1 1⁄2 Cup (24 tbs)
Directions

1. Combine olive oil, vinegar, lemon juice, garlic, salt and pepper in a large salad bowl.
2. Separate romaine leaves; wash and dry well. (This is important so that moisture does not dilute the dressing.) Cut out any coarse ribs; then break the leaves in bite-size pieces in bowl. (You should have about 12 cups.)
3. Place the egg in boiling water in a small saucepan; cover; remove from heat and let stand 1 minute to coddle. Remove from water at once.
4. Top the greens with Parmesan cheese and the anchovies (more or less to suit your taste, as they are salty); break coddled egg over all.
5. Toss salad, spooning from bottom of the bowl each time, until greens are evenly coated with the dressing. Sprinkle with Golden Croutons; toss again to coat well.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad

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