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Romaine Caesar Salad With Croutons

southern.chef's picture
Ingredients
  Garlic 1 Clove (5 gm), peeled, halved
  Vegetable oil 2 Tablespoon
  Water 2 Cup (32 tbs)
  Egg 1
  Anchovy paste 3 1⁄2 Teaspoon
  Romaine lettuce head 1 Large, torn
  Red wine vinegar 2 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Lemon juice 3⁄4 Teaspoon
  Grated parmesan cheese 2 Tablespoon
  Ground pepper 1⁄4 Teaspoon
  Seasoned croutons 1 Cup (16 tbs)
Directions

Combine garlic and vegetable oil in a small mixing bowl, cover and let stand several hours.
Bring water to a boil in a small saucepan, remove from heat.
Carefully lower egg into water using a slotted spoon, cover, and let stand I 1/2 minutes.
Remove egg from water, and then set aside to cool.
Rub the inside bottom half of a large salad bowl with anchovy paste.
Remove garlic from oil, place romaine in salad bowl, and drizzle with garlic oil.
Sprinkle with vinegar, Worcestershire sauce, lemon juice, cheese, and pepper.
Break coddled egg over romaine, and toss lightly.
Add croutons, and toss well.
Serve immediately.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Servings: 
6

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