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Caesar Salad

Global.Potpourri's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Olive oil 3⁄4 Cup (12 tbs)
  Croutons 2 Cup (32 tbs) (Made From Stale Sourdough Bread)
  Romaine heads 2 Large (Or 3 Small Size)
  Pepper To Taste
  Salt 1⁄2 Teaspoon
  Eggs 2 Small
  Lemon 1 Large, juiced
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Crush garlic, add to olive oil, and let stand overnight.
Brown croutons in 1/4 cup of this garlic oil, stirring so that they will brown on all sides.
Drain on paper towels.
Break romaine into a large bowl.
Add a generous grinding of fresh black pepper and the salt.
Then dress with remaining garlic oil, turning so that every leaf is glossy with oil.
Soft-cook the eggs for just 1 minute (do this ahead), and break them into the middle of the salad.
Squeeze the lemon juice directly over the eggs, and mix so that there is a thick creamy look to the lettuce.
Add anchovy if desired.
Taste for seasoning, and add more salt, pepper, or lemon if it's needed.
Add the cheese, and toss.
Add the croutons last.
Serve at once, so croutons remain crisp.
Makes 10 to 12 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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