Ceasar salad

Yield: 2 servings

Measure Ingredient
20 eaches Large romaine leaves
1 each Head lettuce
1 cup French bread cut 1/2 in cube
1 each Large garlic clove
1 each Egg
½ each Juice of one lemon
¼ cup Olive oil
½ teaspoon Worcestershire sauce
¼ cup Grated romano cheese
1 each Fresh ground pepper to taste
¼ teaspoon Salt

Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well.

(Makes about ½ cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2.

Submitted By KATHRYNE BURNETT On 05-05-95

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