Original Caesar Salad

(from Linda Lu’s recipe box)

Don’t forget to make garlic olive oil and croutons ahead of time…a day or two.

Source: `

Serves 6 people

Categories: Salads

Ingredients

  • 2 small heads Romaine, chilled and broken into 2-3" widths
  • 3 tbsp Garlic Olive Oil
  • 1 - 1 12/ tbsp wine vinegar
  • 1/2 lemon
  • 1 minute coddled egg
  • Season with salt, dash Worcestershiren
  • Fresh ground black pepper
  • 1/2 cup Caesar croutons
  • Rolled anchovy fillets

Directions

  1. Put romaine in bowl. Drizzle with 3 tbsp. garlic olive oil, then vinegar. Squeeze lemon over; break in coddled egg.

  2. Season with salt and Worcestershire. Grind pepper over all. sprinkle with gate parmesan. Roll and toss 6-7 times or until dressing is well combined and every leaf is coated.. Add croutons, toss once or twice. Garnish with anchovies. Serve at once.

  3. Garlic Olive Oil: Prepare mixture by slicing three cloves garlic in quarters. Let stand in 1/2 cup olive oil.

  4. Caesar croutons: Cut bread slices into 3/4" cubes. Spread out on baking sheet. Pour a little garlic olive oil over and heat 225 oven and bake for 2 hours. Sprinkle with grated pram . Store, covered in jar in refrigerator.

Email to a friend | Print this recipe | Back