Egg Safe Caesar Salad
|Lemon juice||60 Milliliter (1/4 cup)|
|Olive oil||80 Milliliter (1/3 cup)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Coarse grained mustard||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Romaine lettuce head||1 Large, rinsed and crisped|
|Croutons||240 Milliliter (1 cup)|
|Freshly grated parmesan cheese||60 Milliliter (1/4 cup)|
|Canned anchovy fillets||5 , drained and chopped|
Combine egg white and lemon juice in an airtight container.
Cover and refrigerate for at least 2 days or up to 4 days.
Place egg mixture in a food processor or blender.
Add oil, garlic, mustard, Worcestershire, and salt.
Whirl until blended.
Season to taste with pepper.
Tear lettuce into bite-size pieces and place in a serving bowl.
Add dressing and mix gently.
Top with croutons, cheese, and anchovies.