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Caesar Salad

Budget.Gourmet's picture
Ingredients
  Romaine lettuce head 1 Large, washed, dried and crisped
  Garlic 1 Clove (5 gm)
  Oil 1⁄2 Cup (8 tbs)
  French bread cubes 1 Cup (16 tbs) (1/2 inch size)
  Salt 3⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Anchovy fillet 6 , drained and chopped
  Egg 1
  Grated parmesan cheese 2 Tablespoon
  Lemon juice 2 Tablespoon
Directions

MAKING
1) Take 1/2 clove of garlic and crush it.
2) Mix with oil and put it in a covered jar for 30 minutes.
3) Take a skillet and heat 2 tablespoons of oil-garlic mixture.
4) Take the bread and trim the crusts.
5) Add the bread cubes to oil-garlic mixture.
6) Sauté them to make little brown.
7) Remove from heat and keep aside.
8) Take the remaining oil-garlic mixture and add lemon juice along with mustard, salt, pepper, Worcestershire sauce and anchovies.
9) Mix them well.
10) Take a pan and boil water into it.
11) Put egg in water and remove from heat. Allow the egg to stand in water for 1 minute.
12) Mix into dressing.

SERVING
13) Before serving the salad, take the salad bowl and rub with garlic clove.
14) Place the romaine leaves and pour the dressing.
15) Sprinkle cheese, bread cubes and toss them.
16) Serve the salad into 6 individual serving bowls.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Cook Time: 
40 Minutes
Servings: 
6

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