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Caesar Salad #15

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  • 1 lg Head romaine lettuce
  • 1 Clove peeled garlic
  • 1 cn Flat anchovies
  • Fresh grated parmesan
  • 1 Lemon
  • 1 ds Olive oil; Worcestershire sauce, Grey Poupon mustard, red wine vinegar, salt & pepper
  • 1 Egg; (coddled)
  • Plain croutons
  • 1 lg Wooden bowl
  • Lettuce spinner
  • Salad tongs
  • Plastic bag


Rinse lettuce & tear into bitesize pieces, drywrap in paper towels. Put in refrigerator until ready to use. Smash garlic in salad bowl with small amount of salt & pepper (to taste). Add anchovies, parmesan, juice of lemon, olive oil, Worcestershire sauce, mustard & red wine vinegar (to taste). To coddle egg, poke hole in large end of egg with safety pin, then place in boiling water for 1 minute. Break egg into salad bowl, and scrape white from shell. Mix all ingredients thoroughly. Add lettuce & croutons, and toss. Serve immediately.
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