Sunday, August 09, 2009

Caesar Salad

1 1/2 cups garlic-flavored croutons
3/4 cup salad oil
2 small cloves garlic
1 large head iceberg lettuce
1 large head romaine
1/2 cup grated Parmesean cheese
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (two ounces) anchovies, mashed
2 lemons
coddled egg

Mix croutons with 1/4 cup of the oil. Press garlic cloved and add to croutons and oil.

Tear greens into bite-size pieces and place in a wooden salad bowl. Add croutons and sprinkle with cheese. Blend remaining 1/2 cup oil with Worcestershire sauce, salt, and pepper. Drizzle over greens, then toss until each leaf glistens. Add anchovies. Squeeze lemons and strain juice; add to salad and toss again. Add coddled egg at this time. Serve immediately.

Serves 4-5

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