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The Original Caesar Salad
2
2
1
9
2
2
large, crisp head romaine lettuce
large cloves garlic
/2 teaspoon salt
tablespoons olive oil
cups French bread cubes
eggs
Freshly ground black pepper
Juice of 1 lemon
Worcestershire sauce
1
/4 cup freshly grated Parmesan cheese.
For each serving select 6−8 whole leaves of romaine 3−7 inches long.
Wash and dry very well. Refrigerate until needed. Put garlic through
press and mix with 1/4 teaspoon of salt (1/2 of the total salt called
for) and 3 tbls. of olive oil. Let sit for 10 minutes. Strain into a
saute pan. Heat and add bread cubes, toss until coated and slightly
browned. Remove from pan.
Coddle eggs: Boil for one minute.
Put romaine into bowl, and pour 4 tablespoons of olive oil over
lettuce, toss. Add 1/4 teaspoon salt, 8 grinds of pepper and the rest
of the olive oil and toss again. Add lemon juice, 6 drops of
Worcestershire sauce and coddled eggs, toss. Add cheese and toss,
then add croutons and toss.
NOTE: Lettuce leaves are left whole, NOT cut.
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The Original Caesar Salad
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