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Caesar Salad #18


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Ingredients:

  • 1 Romaine lettuce head
  • 1 Egg yolk; coddled
  • 2 lg Garlic cloves; finely chopped
  • 2 tb Dijon mustard
  • 1/4 ts Salt
  • 2 tb Fresh lemon juice
  • 1/2 c Extra-virgin olive oil
  • 2 oz Anchovy fillets - (1 can); drained, chop fine
  • Freshly-ground black pepper; to taste
  • 1/4 c Freshly-grated Parmesan cheese
  • 1 c Toasted croutons

Directions:

Clean the lettuce of the tough outer leaves, hand-tear into bite size pieces, and carefully wash and dry. In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly-ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly. This recipe yields 4 servings.
 
Comments: To coddle egg, place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white.
 
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A28 broadcast 04-13-1997) Downloaded from their Web-Site - http://www.foodtv.com
 
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
 
04-13-1997
 
Recipe by: Michael Lomonaco
 
Converted by MM_Buster v2.0l.