Title: Caesar Salad
Categories: Salads
Yield: 4 portions
1 cl Garlic; sliced
1/2 c Olive oil
1 c French bread; cubed
2 bn Romaine
1-1/2 ts Salt
1/4 ts Dry mustard
Black pepper
5 Anchovy; mashed
3 dr Worcestershire sauce
3 tb Wine vinegar
1 Egg
1 Lemon; juice of
3 tb Parmesan Cheese
Steep garlic in 1/2 cup olive oil for 24 hours.
Saute French Bread cubes in 2 tablespoons of garlic oil from above.
Wash and dry Romaine and break into 2 inch lengths. Place the
romaine in a salad bowl and sprinkle over it the salt, dry mustard,
generous grating of black pepper. Add anchovy paste, and a few drops
of Worcestershire Sauce.
Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop
the egg from the shell onto the ingredients in bowl. Squeeze lemon
juice over salad and toss. Add Parmesan cheese and serve.
