Romaine Caesar Salad
|Garlic||1 Clove (5 gm)|
|Bread cubes||2 Cup (32 tbs)|
|Romaine head||1 Large|
|Lettuce head||1 Large|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Blue cheese crumbles||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Salad oil||2 Tablespoon|
Heat 2 tablespoons salad oil in skillet with garlic.
Add bread cubes; heat until lightly browned.
Tear crisp, chilled romaine and lettuce into bite-sized pieces into salad bowl; sprinkle with cheeses.
Combine 1/2 cup oil, lemon juice.
Tabasco, salt and dry mustard; shake to blend.
Pour over salad greens; toss lightly.
Break egg into salad; toss lightly until egg disappears.
Add croutons, tossing well; serve immediately.