Romaine lettuce tossed with homemade creamy Caesar salad dressing topped with croutons, Parmesan cheese, and fresh black pepper, Enjoy!
Course: Salad
Cuisine: Italian
Servings: 6
Author: Ted Hutchins
Ingredients
1clovegarlichalved
2sm.eggsor ½ c. pasteurized egg product
2T. freshly squeezed lemon juice
6T.extra virgin olive oil
2T. minced anchoviesor to taste
1dashWorcestershire sauce
salt and freshly ground black pepperto taste
1lg. head romaine lettucetorn into bite-size pieces
croutons
1/2 to 1c. freshly grated Parmesan cheese
Instructions
Rub the inside of your salad bowl with the garlic clove and then discard it.
Bring a small pot of water to a boil. With a pin or a needle, pierce a tiny hole in the broad end of each egg and boil them for 60 to 90 seconds, they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
Beat the eggs with a whisk or fork, gradually adding the lemon juice and then the olive oil, beating all the while.
Stir in the anchovies and the Worcestershire. Taste and add salt if needed and plenty of pepper.
Toss in lettuce, top with the croutons and Parmesan cheese. Serve immediately.
Notes
Top Caesar Salad with slices of grilled chicken, shrimp or scallops to make it a complete meal. Recipe link: Grilled Chicken